The Ultimate Cupcake Guide

The Ultimate Cupcake Guide shows how different ingredients and techniques make cupcakes light, greasy, fluffy, dense, crumbly, or moist!

I have another super fun and hopefully informative guide to share with you today, all about CUPCAKES! This is another piece in an ongoing series I’m doing in partnership with Relish.com, where you can find the full Ultimate Cupcake Guide post, with a breakdown of the ingredients and techniques and more pictures.

The Ultimate Cupcake Guide shows how different ingredients and techniques make cupcakes light, greasy, fluffy, dense, crumbly, or moist! from handletheheat.com

I made six batches of plain yellow/vanilla cupcakes to test out the different ingredients and methods listed in the picture above. Be sure to click the picture to find out which cupcakes were light, greasy, crumbly, or moist and which was my favorite. I was so excited to experiment with cupcakes because I feel like the majority of the time, the cupcakes you get at the grocery store bakery fall really flat and aren’t even worth the indulgence. Then, when you make cupcakes at home, half of the time something unexplained goes wrong. Hopefully the full post on Relish can help you to make better cupcakes in the future!The Ultimate Cupcake Guide shows how different ingredients and techniques make cupcakes light, greasy, fluffy, dense, crumbly, or moist! from handletheheat.com

Be sure to check out these ultimate guide posts:
The Ultimate Guide to Chocolate Chip Cookies
The Ultimate Guide to Chocolate Chip Cookies Part II
The Ultimate Brownie Guide

Favorite Cupcake Recipes from Handletheheat.com

Now time for part two of this post, a round up of my favorite cupcake recipes from over the years! If you can’t tell, I love chocolate so many of these recipes incorporate it in some way. I can’t wait to use what I learned while writing this cupcake guide to make even more scrumptious cupcake recipes to share with you. Have you made any of these recipes? Which were your favorite?

Almond Cupcakes with Chocolate Coconut Buttercream
Almond Cupcakes with Chocolate Coconut Buttercream

Chocolate Stuffed Red Velvet Cucpakes
Chocolate Stuffed Red Velvet Cupcakes

Snickerdoodle Cupcakes
Snickerdoodle Cupcakes

Peanut Butter Stuffed Devil's Food Cupcakes
Peanut Butter Stuffed Devil’s Food Cupcakes

Mint Chocolate Cupcakes
Mint Chocolate Cupcakes

Pumpkin Spice Latte Cupcakes
Pumpkin Spice Latte Cupcakes

Ultimate Chocolate Cupcakes
Ultimate Chocolate Cupcakes

Chocolate Malt Cupcakes
Chocolate Malt Cupcakes

Nutella Cupcakes
Nutella Cupcakes

Be sure to follow me on Pinterest for more cupcake recipes!

   

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10 Responses to “The Ultimate Cupcake Guide”

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    1
    Diane @ Vintage Zest — October 15, 2013 at 2:01 pm

    Your round-ups are awesome. I headed over right now!

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    2
    Dana — October 15, 2013 at 3:13 pm

    This is SO interesting. I’m on the never-ending quest for the perfect yellow cupcake. I wonder how they would taste with part cake flour, egg yolks and sour cream? I guess the possibilities are nearly endless!

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    3
    Tieghan — October 15, 2013 at 6:56 pm

    Girl, you amaze me!! Headed to check out the post now!

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    4
    Dina — October 19, 2013 at 6:01 pm

    great guide!

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    5
    Shawn @ IWYD — October 21, 2013 at 7:07 am

    So awesome! Thanks for such brilliant work! :)

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    6
    Hibz — November 3, 2013 at 2:55 pm

    I actually did my own tests with this recipe. Since it was so basic, you could really go anywhere with it. I didn’t have enough sour cream to substitute the milk completely, so I added in half of each. I also added in one extra egg yolk. The cupcakes definitely yielded more than a dozen for me, and the results (looks-wise) matched the cake flour one. However, the texture was heavy , yet spongy and light–something dense that melts in your mouth, but you could have another and another. I wanted to enhance the tang of the sour cream, since the batter did smell a little plain, so I squeezed in some lemon juice and added in more vanilla as well. With some frosting, it was a great confection that everybody couldn’t wait to get their hands on. Thank you.

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    Ellouse — November 14, 2013 at 1:46 am

    Hello I’m from France we don’t have sour cream here what could be a good substitute ??? Thank you :)

    • Tessa replied: — November 14th, 2013 @ 8:47 am

      Hi! Fromage blanc is a good substitute, and creme fraiche should work too!

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    Denise — November 19, 2013 at 11:47 am

    Another alternative to sour cream is (always) yoghurt!

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    Janice — December 9, 2013 at 4:33 am

    What would you recommend I use for a frosting on the chocolate stuffed red velvet cupcakes?

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