What makes cupcakes light and fluffy?

The gluten and fat molecules in the batter are what helps the cupcake set and maintain its fluffy, light structure – give those molecules awhile (at least ⅔ of the total baking time) to set and stiffen up before you introduce any cold air to the atmosphere by sticking your nose in to check on things.

What makes cupcakes dense and moist?

Why are my cupcakes dense? Dense cupcakes happen for almost the same reasons as the dry cupcakes. Adding too much flour and dry ingredients will absorb the moisture in the batter, resulting in a dry crumb. Not whipping the butter enough may cause your cupcakes to be dry and dense.

Why did my cupcakes come out dry?

Why it happens: Baking is a science, and the individual ingredients used in a recipe are all important. Too much of a dry ingredient (like flour or cocoa) leads to dry cupcakes. Over baking can also create dry cakes because the moisture in the cupcakes bakes out.

How do I make my cupcakes fluffier?

Eggs at room temperature, not fridge cold – whipped to aerate, these are key to make the cake extraordinarily light and fluffy. You don’t get an eggy flavour. It’s important for the eggs to be at room temperature as they whip better; Baking powder – not baking soda (bi-carb), it doesn’t rise as well.

Does Billy Reece make cupcakes with vanilla?

A double-dose of vanilla extract—in the cake and in the buttercream frosting —gives these cupcakes from famed baker Billy Reece of Billy’s Bakery in New York City great vanilla taste that’s just the right amount of sweetness (and more than irresistible).

Who makes vanilla cupcakes in New York City?

Billy Reece, owner and master baker of New York City’s Billy’s Bakery, is in the kitchen with Martha to make his popular vanilla, vanilla cupcakes. What Are the Differences Between Vanilla Beans and Vanilla Extract? What’s the Best Vanilla Extract Substitute? What Are Cacao Nibs? Learn About Their Health Benefits and How to Use Them

How do you make the perfect cupcake batter?

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among liners, filling about 2/3 full.