It’s no secret that cupcakes are one of the most delicious desserts out there. The mystery, however, is what makes some cupcakes taste better than others. The answer to this question may be in the ingredients or even how they’re made.
How cupcakes got back into the trend
Cupcakes have seen a resurgence in popularity over the last decade, and for good reason. The cakey treats are versatile enough to be enjoyed at any time of day and can be topped with anything from frosting and sprinkles to ganache and crumbled Oreos. But which cupcake is the best? Beyond the taste and design, today’s best tasting cupcakes boil down to a few crucial features:
- The butter and sugars were creamed.
If you want a light and fluffy cupcake, it is important to incorporate air into the mixture. This can be done by creaming butter with sugar before mixing in other ingredients or by using an electric mixer for longer periods of time than what’s specified on your recipe card – even if everything looks mixed already.
Scrape down sides several times while beating at high speed until smooth consistency has been achieved- this will help prevent undermixing pitfalls like overbeating which leads to a tough texture (and potentially raw smells).
- Ingredients are not beyond their expiration date.
Baking powder and soda have expiration dates on them, after which they lose their lift. It’s best to replace these items every six months of usage for the most optimal results!
Spices such as nutmeg and cinnamon will also lose their potency eventually, so it is recommended that you replace them whenever possible or use fresh ones – just keep an eye out because even one day can make a difference in taste quality between two different types of herbs like ginger versus turmeric (or whatever else may be cooking).
Old flour has also been known to produce bad flavour; if yours smells funny then do not hesitate replacing it with some new bags as soon as possible.
- The cupcake batter was prepared at room temperature.
When it comes to the kitchen, temperature makes ingredients behave differently. In this case, cream whips higher when brought from room temperature and eggs separate more easily at colder temperatures than warmer ones do because they have a harder time coagulating into thin strings or bubbles on their own.
Butter also has different properties depending upon how cold it is. For example: butter holds its shape better if allowed about an hour before use– but still needs some warmth in order for all those little bits of fat inside each molecule start moving around again so once mixed with sugar during the baking process.
- The cupcake batter is not overmixed.
Too much air can be incorporated into the batter, which means too many bubbles are present. Mixing goods for an extended period of time also results in extra gluten development; this will cause you cakes, cookies etc that are gummy or unpleasantly chewy.
To make light-textured cupcakes with a tender, airy texture that are easy to digest and won’t stick in your throat, use gentle hand movements. Scraping down the bowl of ingredients as you go will help incorporate all of them evenly into dough or batter for cakes without any tough tastes left behind! Keep mixing until everything comes together smoothly before adding more flour if necessary.