This cupcake recipe is one I have been making for a few years now. It’s reliable and classic and I love it so much that I made it twice within the past month. Once on Smith’s actual birthday, and a few weeks later for his birthday party. The first round went over very well with my boo and my little rump roast. Smith gobbled up an entire cupcake with delightful glee (see picture below). The cakes were light and fluffy and had a lovely crumb. The second time around, however, I had to make a lot more cupcakes to accommodate all of the guests we would be having for lunch. In an attempt to save time, I doubled the recipe. And, wouldn’t you know it, the texture was completely different. This time, the cakes were spongier and firmer. I had mixed the batter and used the exact same ingredients. I just multiplied everything by two and the laws of chemistry cursed me. Oh chemistry. You always win.
One of the main rules in baking is that it’s not always possible to double a recipe and get the same product. The chemical leavening agents- baking soda and baking powder*- are integral in the chemical reaction between the ingredients in the baking process, which means there isn’t much wiggle room. Unless you are using a recipe that has the exact weights of ingredients listed, there is always the risk for a small amount of error when using measuring cups and spoons. That “small” error may not matter as much for a single batch of a baked good, but when that “small” is doubled, it can turn into a more substantial difference. The moral of the story: if you’re thinking about doubling a cake recipe, it’s probably best to play it safe and make 2 separate batches of the batter. The end result will be worth it.
*Interesting side note- baking powder is just baking powder combined with cream of tartar and cornstarch.
This boy. He fills my heart with love.
Funfetti Cupcakes with Fluffy Vanilla Buttercream Frosting
Yield: 2 dozen cupcakes
Cupcake Recipe (plus a mix-in of 1/2 cup of sprinkles)
For the frosting:
- 3 sticks + 2 tablespoons (375 grams) unsalted butter, softened and cut into cubes
- 3 cups sifted (475 g) powdered sugar (icing, powdered)
- 3 tablespoons (45 ml) heavy cream, or milk
- 2 teaspoons (10 mL) pure vanilla extract
- 1/8 teaspoon salt
- Sprinkles, if desired
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed. The butter will become very pale & creamy.
- Turn the mixer off and slowly add in the sugar, one cup at a time, mixing well after each addition. Add remaining ingredients and mix on low speed until combined. Turn mixer speed up to medium and whip for about 2-3 more minutes to allow frosting to become light and fluffy.
- Decorate cupcakes as desired. Top with sprinkles. Store unused frosting in the fridge for 1 week.