Скачать или смотреть How to make the PERFECT cupcake step by step+ a cost and pricing guide for beginner bakers

In this video, I’m sharing everything you need to make the perfect cupcakes from scratch with the exact cost and time it takes to make them so you can confidently price your cupcakes as a beginner baker.Whether you’re baking for fun, starting a home baking business, or struggling to figure out how much to charge for your cupcakes, this video will guide you step by step.
you’ll learn:
✔️ How to make soft,moist and fluffy cupcakes every time
✔️The tips and techniques for best results
✔️ The exact ingredient cost breakdown
✔️ How long it really takes to bake cupcakes from start to finish
✔️ Beginner-friendly cupcake pricing tips

This is perfect for:
• Beginner bakers
• Home bakers
• Small baking business owners
• Anyone learning how to price baked goods

If you found this helpful, don’t forget to like, subscribe, and share — more baking and business tips coming your way!
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Cupcake Ingredients
325g margarine
425g sugar
5 large eggs
120ml buttermilk
10ml vanilla extract
310g plain flour
120g self-raising flour
5-7g salt...
Method; Line 24 baking liners into trays ( The quantity of ingredients yield is exactly 26 cupcakes)
|.To ensure all ingredients are at room temperature,prep all ingredients 30 minutes - 1 hour before start. For colder temperature days, bring eggs to room temperature by placing shell egg in a bowl over which lukewarm water is added.Leave to sit for 10 minutes before cracking.
|,Butter milk and margarine could be warmed in a microwave for 10-15 secs on medium power
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STEP-BY-STEP METHOD
|.Pre-heat oven at 160 degree C
|.Add margarine,sugar and vanilla to a mixing bowl
|.Cream together at medium high speed of 3.5-4 on KMIX for 3 minutes until creamy and pale.
|.The exact time here is enough to trap air which is the foundation of soft, fluffy cupcakes.
|.Lightly beat eggs in a separate bowl and add a little at a time, mixing well after each addition.
|.Adding the eggs slowly at a low (speed 2 on KMIX) prevents curdling and keeps the batter smooth and stable
|.After the eggs are added raise speed( to 3.5 on KMIX) to mix for a minute to enhance emulsification and air.
|.In a separate bowl,sift self-raising flour, plain flour &salt
|.Sifting removes lumps,aerates the flour and ensures even rise.
|.After eggs are done mixing,slow mixer down to fold function and add half the flour gently/slowly
|.Let it mix in slowly then add buttermilk followed by rest of flour.
|Let mix on Kmix for 20-30 seconds and finish off mixing using a spatula.
|.Check batter consistency by observing the perfect cupcake batter should be smooth,drop easily from the spatula and not be runny or stiff
|.Dish into cupcake liners filling each case ⅔ full and place in oven to bake
|.Place a small tray of water on the bottom oven rack to create steam which prevents dryness and encourages even rise.
|.Bake @150–160°C fan / 160–175°C conventional for 18–22 minutes.
|.Leave to cool.