Certainly, cupcakes are getting more popular. Walking down the street and peering into the local cupcake shop, I often wonder, is that a sweet treat or a piece of edible artwork? Indeed, we can show you how to use your CVap® Cook and Hold or Retherm Oven to rival the cupcake shops!
Ultimately, just take your favorite cake recipe and set the CVap oven to the settings below. Notably, CVap ovens make a moist and light cake that will be a hit for any occasion.
With endless variations and recipes for cake, use your favorite recipe. Otherwise, if you need a quick and easy cupcake, here is a modified box recipe that I personally love to use:
- Cake mix – standard size box (whatever is your favorite)
- Eggs – 4 eggs
- Oil – ¾ cup
- Vanilla extract – 1 tsp
- Sour cream – 1 cup
- Sugar – ¾ cup
Mix and bake.
Cook and Hold Oven settings:
Vapor Temperature 165°F
Air Temperature 350°F
Bake at the recommended time listed for your specific cake recipe.
Retherm Oven Settings:
Cook for recommended time and check mid-way through cook cycle
When it comes to icing, buttercream is my favorite. Critically, Italian buttercream is made by cooking sugar and only using real butter. Cooking the sugar gives it a smooth texture and the butter gives it a rich flavor. Below is my recipe 🙂
Buttercream Icing Ingredients:
- Granulated sugar – 1 1/4 cups
- Water – 1/4 cup
- Egg whites – 4 (about 1/2 cup)
- Vanilla extract – 1 teaspoon
- Butter (unsalted) – 1 cup (2 sticks), cubed and softened at room temperature
- Salt – pinch (optional)
*Makes buttercream for 12 cupcakes.
- Combine sugar and water in a medium-sized saucepan. Then heat over low heat, stirring with a metal spoon, until the sugar has dissolved and the syrup is clear. Next, increase heat to medium-high and allow syrup to come to a boil.
- Meanwhile, place egg whites in a stand mixer fitted with a whisk, or in a medium bowl if using a handheld mixer. Then beat until whites are almost able to hold soft peaks.
- Cook syrup until it reaches 235°F. Immediately remove from heat and slowly drizzle the hot syrup into the bowl with the egg whites, mixing continuously to prevent the eggs from scrambling. Critically, don’t pour the syrup onto the whisk, or the syrup may splatter against the sides of the bowl. Instead, aim for a spot close to the whisk.
- Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.
- Add butter one cube at a time, beating well after each addition. Beat in vanilla and salt. The mixture may start to look as if it’s separating, but don’t panic: just keep mixing and whipping until the buttercream comes together and becomes smooth and gorgeous.
- Use immediately or refrigerate in an airtight container or a zipper-lock bag in the fridge for up to two weeks, or in the freezer for up to two months. In order to use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to three days, stored in an airtight container in the fridge. Serve buttercream at room temperature.