My grandmother taught me to beat everything by hand. Start with the butter and sugar until white. Next beat the eggs until fluffy and add to the butter and sugar and beat until smooth. Next fold in the flour a small amount at a time until the whole batter is smooth and airy. Nothing beats doing baking by hand if done with love. Grandma knows best!
this is actually a completely different method altogether! i think she mentions in the video that the creaming method (what youre describing) makes cakes that are much lighter and airier, which makes them more likely to sink as they cool. i used to make my cupcakes like that before trying the all in one method, which is what shes shown herr. it makes a much better cupcake in my opinion!
This is quite possibly the best cupcake trouble shooting I've ever seen. The side by side comparisons are so useful- simply saying that one way is better than another doesn't show you why. Excellent stuff.
What she didn't say was to use CASTOR SUGAR. Using granulated sugar will break any air bubbles because it's too coarse. This will melt in the heat of the oven and cause cakes to fall in the middle. It would be nice to see her recipe. I use :- 6oz. flour - use 3 eggs 8oz. flour - use 4 eggs ... and egg generally weighs 2oz. So keeping the recipe "even", follow this advice.
I have watched many baking videos plus know how to bake but for anyone who is starting out, don’t waste your time on other videos, Jemma really knows her stuff and gets to the point, no lecture or waffling chit chat. Great stuff👍
Mix for 1 minute at medium speed after dry ingredients, butter and eggs. Add milk and vanilla and mix for 30 sec. Then, make sure mixture is fully mix and mix for another ten to fifteen seconds.
Thank you soooo much Jemma ! My whole family loved them. I am a 10yr old baker 👩🍳 and I found it so simple to follow your clear instructions. This shows what a great instructor and just a great person too . 👍
Excelent video!!!! 👌🏻👌🏻👌🏻 just a tip... if you don’t have a thermometer, you can know your oven by melting some sugar.. you have to start by putting a little bit of sugar in a aluminum foil and place it in the oven at the lowest temperature posible ... and then every 10-15 min raise the temperature a little bit... when your sugar melts it’s because your oven is at 180c. You can make a mark and use it as a reference... hope my english it’s clear enough..🤣
Oh my!!! I have needed to see this video for all my baking life of 20 years or so! My poor cupcakes have sadly had every single problem in this video! I never understood why! I alway knew something was wrong... but not what.... Sometimes I'd get it right but not often and I could never figure out what I'd done right! Thank you thank you thank you!!!! You have literally changed my life with this video! I can hardly wait to make some cupcakes and learn to do it perfectly!
Most informative cupcake/cake baking video I’ve ever watched n I’ve watched hundreds. Thank you so much for all the time and effort you put in to show us this!!!!
hi cody Zahra is here from. Pakistan I read your msg " you know about food " please let me know which ingredients use in ice cream when I keep out ice cream outside within 5 minutes my ice cream melting down
She's so well spoken and got a nice attitude. She sounds very English and that's amazing. There should be more people like her, well spoken with a great personality.
I just can't believe it's been my butter the whole time! I live in one of those places where room temperature is uncomfortably warm. Wow! What a great video. I am so happy to have found your channel. Thank you for being such a wonderful instructor!!!!
Those under-mixed and hard butter cupcakes were so familiar to me! Hard exterior, volcano topped, slightly dried out and dense.Brought back lovely memories of church and school bake sales and so much of my own baking...ahem. Oh the memories of those not so aptly named 'fairy' cakes..... :]
Yeah, everyone at work raves on and on about my cupcakes, but in my head I'm going over everything that's wrong with them. Unless they're just being nice, at least they are happy....
Tbh she’s absolutely right and if you follow her recipes to the T you will get it perfect! I’ve made her chocolate galaxy cupcakes and man they were AMAZING!!
I finally got my cupcakes right the first time after watching this. Thank you so much!! Especially for giving me the confidence in making cupcakes I never thought I needed
Thank you so much for sharing all your knowledge and your recipes. I’ve been baking for over 30yrs with fluctuating results but your videos have explained every problem I’ve ever had. And thanks for all your testing and comparisons - I’ve spent hours watching your videos and I’ve learnt SO much! 🤗
Thank you, that answered all my questions and answered all my fails! Great idea baking and showing different results, never seen someone go to that much trouble before, well done xx Kris in Australia
This video saves me from those “trial and error.” Thanks a lot, and hats off to u. U’r still very young yet, u have the expertise. By sharing it benefits others, like me.
I was looking at car things but somehow ended up here. This ranks up there with my best DYI car repair channels. Truely a great instructional video! Well done.
ingrid magana whenever I bake I never see the peaks and I had been beating myself up about not having them....thinking I'm doing something wrong....it's actually the reason I searched this video 😂😂😂
I am a couple of minutes in and I just wanted to say you have excellent presentation skills. I really like the thought you put into the pacing of the video and the accompanying demonstrations.
Hi im just want to give u the recipe for baking without an oven. You need to use a pressure cooker or a tight lid heavy bottom deep vessel. Put sand or regular salt at the bottom to cover the floor of the oven upto 1/4th inch. Then cover and preheat till ur temperature u can use a cooking thermometer. Then put a stand at the botton on top of the sand/salt. On top of that put ur cake tim and bake accordingly 30 to 35 mins on low to medium heat after putting on the lid(withoit the whistle if its a cooker). After that check and bake accordingly a little more or less next time. Its a trial and error. But once u get it u dont need an oven. You can keep the sand/salt aside and keep using it over and over.
Just tried this recipe with all your techniques and omg this is hands down the best, fluffiest, most delicious cupcake cake recipe I have ever eaten. You are the best Jemma❤️🧁
I've always used the creaming method, with a traditional Victoria sponge recipe (equal weights of eggs, butter, flour and sugar), so it's interesting to hear that the all in one method is best for cupcakes. I'll try that next time, with just soft enough butter :)
This was sooo helpful Jemma You just shared your years of experience in just 20 minutes Thanks so much Please do one on cookies Love your videos Hugs from India
I didn't think I had it too wrong but I can identify with everything. I really learnt so so much from this and a really big thank you for showing us the perfect cup cakes
I think that would be having a quiche-y or hard as rock texture 🤔 cuz I hv made some cupcakes with this method and ingredients, they turned out hard as rocks
Thats amazing !! I just asked my pastry chef about what happens to my butter based cupcakes , she didn’t know the answer But you just answered me perfectly!! I usually use oil instead of butter and i get perfect shape of cupcake but not a perfect texture its a very good texture but not the one i am looking for ! Thank you so much !! That was very helpful
This video is by far the best and very well explained. I just baked a sponge cake and found the outside is hard and inside is dry. Will try your method and see what is the difference.
What a fantastic video! Feeling a bit bad for all the food going in the bin, yet it is important to see what ACTUALLY happens from beginning to end, not only see results lke in most other videos.Thanks for doing this
This was a great video the only other thing that I could think of is the pan color light aluminum vs a darker metal pan. It changes the cupcakes at least when I make them and I usually have to adjust the temp and or time.
I followed your advice and my cupcakes came out perfectly! I used a very basic recipe using cake mix! It's a miracle, I can't believe it! Thank you so much!
Wow! Thank you so much for spending a lot of time and wasting a lot of ingredients to show us how it's done. Learned a lot from this video. I'm a new subscriber!
Loving the store cupboard in the background, need a bank loan to afford all the bags of callebaut 😂😂 great video again Jemma, thoroughly enjoy watching the work you do
I have the hugest passion for baking and this video just made a world of difference for me. I never knew the softness of the butter actually made a difference! And I definitely always overmix so I will not be making that mistake again 😂 thank you so so so much for this video! Please do more like it with other baked goods! ♥️♥️♥️
It's okay If you want muffins I personally like muffins to have a peak but if you want a cupcake to decorate it with butter cream well they shouldn't have that
this is something that people should spend years and dollars in a culinary school to learn it, and you made a 21 minutes version of it. Thank You SO MUCH... I LOVE YOU ...
Cheers Jemma, making cupcakes with my daughter today and thought I’d check your video out. My cakes have always had peaks and I thought that meant I was doing it right!! This is how I picture fairy cakes in my mind. Going to give your advice a go in a bit. Wish me luck lol
Wowww ... this is a masterclass for a very newbie baker like me. Have a blessed and fortunate for you Gemma and crumbs and dollies. For sharing such details tips and tricks with real experiments .. luuvvvvv it
I made a batch which turned not so great today, I thought it was undermixed as I bought a new food processor. But it was just too warm butter. Your video is an encyclopedia to me I watched them millions of time.
This video was super helpful, it is very detailed and it clears up a ton of questions I would have had concerning cupcakes. Thank you for doing what you love and loving what you do.
Please donate the "less than perfect" batches. Don't throw them away!! It's perfectly edible and good even if you don't like the look. No need to waste food 😁
Todo lo que usted nos comparte de todo la experiencia que usted tiene en reposteria es enriquecedora para todos los que vemos sus videos muchas gracias. Me encanta ver sus videos de su canal.
Would you feel better if I say that my over-mixed, cool-oven cupcakes were my CHRISTMAS cupcakes???!!?!?!?! HAHAHAHAHAHAH I had no idea I had failed that bad haha
Jemma: "they're gonna go in the bin!!!!" Me: NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!! WHAT A WASTE! I'LL HAPPILY EAT THEM :P
DenverDazzle I widget done that too I was pretty upset when she said that cuz it’s food she could’ve at least give it to the homeless Or smthg (no hate her video helped me a lot!)
Hi Jemma, if I reduce the sugar content to about 80g or something like that, would it affect the end result? Do I need to adjust your vanilla cupcake recipe?
Thank you so much Cupcake Jemma!!! You really helped me a lot in baking journey! And you're the reason that I keep on baking cupcakes and keep in improving!! Thank you so much!!😍
Baking without an oven can be done in a barbeque with heat adjustment, probably not over coals/brickettes... my friend lived off grid and used to bake pies in her BBQ great tips thank you
This is a class video! One thing im struggling with is temperature of my butter in winter! I leave my butter out for ages and it still doesn't get soft enough, so the mix is slightly split and the cake bakes more like the hard butter cupcake. Making some cupcakes this weekend so I will stick to the somewhere in between method😅
This was so very helpful. Thank you for sharing the wealth of knowledge you’ve amassed over the years for it is absolutely enlightening. May the work of your hands be blessed. 🎀
2 Questions: First - Do you use room temperature eggs? Does it matter if they've been left out or come right from the fridge? Second - Before putting your cakes into the oven do you tap them at all? FYI - Your videos are AMAZING! Thanks for all the help in the kitchen :)
I actually made some cornbread muffins and an electric skillet. I put water halfway up the cupcake tin and put the lid on and made it that way I’m not sure if it’ll work for cupcakes, but it’s worth a try.
Un1ty margarine doesn’t taste like butter. Butter adds great flavour. But I’m guessing you’re vegan, no butter and egg substitute, your cakes will never be as nice as these.
@@JulieWallis1963 bit harsh. I make solely vegan cakes and my family who aren't vegan like my chocolate cake I make better than other chocolate cakes they've tried because it's been really moist. You can get vegan butter such as Earth Balance but I haven't seen it in the shops near me so vitalite would be my go to. You can make vegan cakes just as good as 'normal' cakes.
I'm sure the chocolate cakes and others that you make are lovely, but a plain sponge gets its flavour from the ingredients. So, a vegan sponge will taste very different to one made with real butter. It's like shortbread; you can't use baking blocks or anything because there's nowhere for other flavours to hide.
I'M SCREAMING! good god, hard butter! this explains why my cupcakes always look like a bloody mountain range ahaha!!! i live in australia, which explains why i'm nervous leaving my butter out to get to ~room temperature~ cause one false move, or a minute to lond, and it's a puddle on the kitchen bench lmao XD thanks for the help, jemma!!!
lmao i also under mix XD when i make cupcakes it's usually because i want cupcakes NOW and a minimisation of the waiting time is a go lol. this is, combined with the too hard butter, really explains why all my cupcakes tend to have a "lovely" (;P) crust. this is hilarious, i love this video!
Isobel Eppen hi she missed out the main reason for volcanos , if your oven is too hot the top of the cake hardens,and the hot mixture has to crack the top to escape , just lower your temp a little ,xxx
This video should have at least got a 14 Million views because it’s soo informative! I bake every year around 2-3 cupcakes and I never know when it comes right, what exactly contributed to that and when it comes wrong what the reason for it was!! It’s always kind of a gambling. So now I know
Wow! What great instructions, and nice sense of humor. You covered the perfect amateur errors. I will be able to bake better cupcakes now for my kids birthday! Thanks,
Thanks for the time and effort that went into this video. Great information. But I was wondering, wouldn't it be a lot easier to measure the temperature of the butter and other ingredients? It's not real easy to explain hard/soft/just right on a video, everyone would have their interpretation of that. (this is why eye witnesses aren't thought of as the best evidence, lol...but I digress...) I usually try to get my ingredients all around 72-75 degrees F.
So mix your cake mix, butter, and eggs for 1 minute, then 30 extra seconds while adding the milk and vanilla, then scrap the bowl and incorporate everything for another 10 secs. Use butter that is similar to playdoh texture when pressed.
Thank you for your video, you speak very clearly and with a lovely smile. I am working on my cupcakes and I need some tips. If you had to make the HEALTHIEST AND MOST DELICOUS CUPCAKES EVER what recipe would you use?? Can you make videos about how to make those?? My main priority as a mum is that my cupcakes be HEALTHY which unfortunately is not a priority for a lot of cupcake makers. I like anything I put in my mouth to be really good for me. Also if I am going to spend time making a dish and using valuable resources it is important to me that the end result be healthy, worth putting about and really good for anyone eating it rather than bad for anyone's health and causing tummy aches. It is just a waste of time and resources to make dishes and food products that are unhealthy and bad for people's health rather than providing plenty of good nutrients. I like every one of my dishes, savoury or sweet to be worth eating, to be as nutritious as possible, to be good for people. I have found that most cupcakes I have eaten are far too sweet and are made with refined white sugar and refined white wheat flour which EVERY book on health eating states everybody should NOT eat. It is important to NOT ignore these healthy eating rules. These commonly used ingredients are linked to MANY health problems: unwanted weight gain, mental illness, depression, heart problems, diabetes, yellow, black, weak and missing teeth etc. It would be helpful to EVERYBODY if all chefs applied healthy eating rules to ALL the dishes they prepare and to ALL the videos they make about food. Instead of encouraging people to use all purpose flour or white flour, they could encourage people to use the healthiest flour you can and to avoid using refined white wheat flour. The end product will be healthier and very tasty, and you might also then be able to have an extra cupcake too without harming your health if you want it! It would be helpful if chefs all around the world encouraged people to use unrefined sugar instead of refined white sugar and reminded people to do it for their health and for their family's health. Many children, men and women have very bad oral health because most people keep making and putting very sugary foods made with a lot of refined white sugar in front of them on a daily basis. IT IS NOT HELPING ANYONE. Many cakes sold in the supermarkets have sugar as the main/first ingredient too and are far too sugary, far too unhealthy. NO CAKE SHOULD HAVE SUGAR AS THE MAIN INGREDIENT. I have made a new year's resolution to NOT buy or eat any product that has sugar as the first ingredient. It has helped me to cut out lots of unhealthy foods from my diet and I feel much better. You can try it too and see what effects it has on your health. You could try it in your cooking too. In their videos chefs could encourage people to use the LOWEST amount of sugar possible and to experiment with the sugar quantities rather than encouraging people to use the full amount stated in recipes. A chef could say 'try using a 1/4 of the recipe amount first. If the cupcake then is not sugary enough, then add some icing to the top of the cake or increase the amount to 1/3 of the recipe amount.' It is important to use the lowest amount of sugar possible in any recipe. Many recipes encourage people to use stupid amounts of sugar and it totally ruins the flavour of the food. I want to eat cupcakes that are super healthy and it is always important to make ANY dish as healthy as possible so we do not ruin our health and so that we support the health of others too. I have been making cupcakes with 100% wholemeal flour using flour I have made at home. I got a flour mill this year and now I can make organic wheat flour at home. I am really excited about using it. I also use unrefined organic sugar, and I use vegetable oil instead of butter. I generally use max 1/3 of the sugar that is stated in recipes and use some fresh fruit too to sweeten cakes and I am trying to reduce this amount of sugar further. My cupcakes have come out VERY well in terms of flavour and my body feels very satisfied after eating my cupcakes, they are super healthy and seriously the tastiest and healthiest cupcakes I have ever eaten ( I put apple and carrot in them too!) but the cakes are sticking to the paper cases a lot so I am having to use a knife to scrape off some of the cake from the paper. This is if I try to eat a cupcake on the day that I bake them. If I wait until the next day the paper comes off more easily and doesn't have half the cake stuck to it. I am also looking for a healthy toppings for the cupcakes. I am hardly eating dairy at the moment for health reasons and the topping needs to have only the tiniest amount of sugar. I do not want to ruin my husband's and children's teeth so I use the tiniest amount of sugar in my cooking to support their health. I also prefer to use vegetarian/vegan colouring as they are killing female bugs to make some red food colouring which I am against and which has been linked to hyperactivity. I also want to make cupcakes that do NOT contain synthetic chemicals like baking soda. I want to find recipes that have natural raising agents. I do not want synthetic chemicals in my meals or food at all. I am also trying to eat more vegan foods and I have learnt that vegans sometimes use aquafaba to make cupcakes. Have you tried making cupcakes with aquafaba? I have not tried it yet but it is the next thing I want to try when making cupcakes. Can you incorporate all these things to make a super healthy cupcake recipe? Maybe even so good each 1-2 cupcakes also contains a full adult portion of fruit /veg and half a portion of wholegrains and no synthetic chemicals, the lowest amount of oil/butter!?! The paper cups could be made of recycled paper too and not coloured, or edible paper perhaps to make it all better for the enviroment too?? The world needs super healthy cooking that is good for the environment too. Have a lovely day!!😊
My grandmother taught me to beat everything by hand. Start with the butter and sugar until white. Next beat the eggs until fluffy and add to the butter and sugar and beat until smooth. Next fold in the flour a small amount at a time until the whole batter is smooth and airy. Nothing beats doing baking by hand if done with love. Grandma knows best!
Id rather spend a few minutes beating than like half a day
My mum taught me this too!
You can do that if you make cupcakes for your family but not for commercial purpose..
this is actually a completely different method altogether! i think she mentions in the video that the creaming method (what youre describing) makes cakes that are much lighter and airier, which makes them more likely to sink as they cool. i used to make my cupcakes like that before trying the all in one method, which is what shes shown herr. it makes a much better cupcake in my opinion!
But you know that back on your grandmother's day, they didn't have all of those fancy machines. So everything had to be done by hand...? 🙄
This is quite possibly the best cupcake trouble shooting I've ever seen. The side by side comparisons are so useful- simply saying that one way is better than another doesn't show you why. Excellent stuff.
What she didn't say was to use CASTOR SUGAR. Using granulated sugar will break any air bubbles because it's too coarse. This will melt in the heat of the oven and cause cakes to fall in the middle. It would be nice to see her recipe.
I use :- 6oz. flour - use 3 eggs
8oz. flour - use 4 eggs ... and egg generally weighs 2oz.
So keeping the recipe "even", follow this advice.
Yup, turns out I just needed to cook mine 5degrees lower!
I have watched many baking videos plus know how to bake but for anyone who is starting out, don’t waste your time on other videos, Jemma really knows her stuff and gets to the point, no lecture or waffling chit chat. Great stuff👍
perfect butter: 2:34
perfect time: 11:58
oven temperature: 17:16
:)
U mean mixing time 11min and 58 second ❓
@@adeelasarwar4 ye, not baking time :)
Mix for 1 minute at medium speed after dry ingredients, butter and eggs. Add milk and vanilla and mix for 30 sec. Then, make sure mixture is fully mix and mix for another ten to fifteen seconds.
Thank you
Hi, if i use electric oven, should i use only bottom heat or both top and bottom heat to make a cupcake? Thank u for anyone who answer 😃
Life saver!! Practicing my cupcakes for my son's first birthday. I made all the mistakes. All of them. So grateful for this video
Thank you soooo much Jemma ! My whole family loved them. I am a 10yr old baker 👩🍳 and I found it so simple to follow your clear instructions. This shows what a great instructor and just a great person too . 👍
miki bear thank you 😊
Can u tell the substitute of eggs.??? I'm a vegatarian n cant use eggs
Neha bagla
just google “vegan cup cake recipes” or “egg-free cupcakes recipe”
Neha Bagla you can use flax!
@@nehabagla5552 you can usually use bananas as a substitute for eggs
I love how you showed examples to go along with the reasons for cupcake failure!
Excelent video!!!! 👌🏻👌🏻👌🏻 just a tip... if you don’t have a thermometer, you can know your oven by melting some sugar.. you have to start by putting a little bit of sugar in a aluminum foil and place it in the oven at the lowest temperature posible ... and then every 10-15 min raise the temperature a little bit... when your sugar melts it’s because your oven is at 180c. You can make a mark and use it as a reference... hope my english it’s clear enough..🤣
Thank you for the tips!
Thank you.
youre a life saver!
Thank you for the amazing tip, 😃
Angie AragonB ooo nice :)
Oh my!!! I have needed to see this video for all my baking life of 20 years or so!
My poor cupcakes have sadly had every single problem in this video! I never understood why!
I alway knew something was wrong... but not what....
Sometimes I'd get it right but not often and I could never figure out what I'd done right!
Thank you thank you thank you!!!! You have literally changed my life with this video! I can hardly wait to make some cupcakes and learn to do it perfectly!
Wow, finally a scientific video about baking! This was soo helpful, thank you! Could you do one of these with vegan baking and what can go wrong?
Most informative cupcake/cake baking video I’ve ever watched n I’ve watched hundreds. Thank you so much for all the time and effort you put in to show us this!!!!
I studied food science for 4 years, and I must say you've done an excellent job explaining the effects of tweaking variables in cake recipes!
hi cody
Zahra is here from. Pakistan
I read your msg " you know about food " please let me know which ingredients use in ice cream when I keep out ice cream outside within 5 minutes my ice cream melting down
The moment you realize every cupcake you make is wrong
yeah, I think my oven bakes a bit too hot, as my cakes tend to look like cracked volcanos. (who knew?).
It always happens to me :"(
Amber Ave Aw I’m sure they’re okay
Yes tried exactly like she said ... all turned out bad.
edit i think the temp om my oven is not right.
yep me too :(
She's so well spoken and got a nice attitude. She sounds very English and that's amazing. There should be more people like her, well spoken with a great personality.
I just can't believe it's been my butter the whole time! I live in one of those places where room temperature is uncomfortably warm. Wow! What a great video. I am so happy to have found your channel. Thank you for being such a wonderful instructor!!!!
Those under-mixed and hard butter cupcakes were so familiar to me! Hard exterior, volcano topped, slightly dried out and dense.Brought back lovely memories of church and school bake sales and so much of my own baking...ahem. Oh the memories of those not so aptly named 'fairy' cakes..... :]
🤣
Yet everyone ate them lovingly!
Yeah, everyone at work raves on and on about my cupcakes, but in my head I'm going over everything that's wrong with them. Unless they're just being nice, at least they are happy....
Baking is a science. Loveeeee this video. Thank you for doing all the hard experimenting for us Jemma.
❤️❤️❤️❤️
My pleasure! 😉💕
Yes there always trials of perfecting recipes
And we have a LOT to learn..LOL
Tbh she’s absolutely right and if you follow her recipes to the T you will get it perfect!
I’ve made her chocolate galaxy cupcakes and man they were AMAZING!!
👍👍ya.. She is so experienced and perfect..
I finally got my cupcakes right the first time after watching this. Thank you so much!! Especially for giving me the confidence in making cupcakes I never thought I needed
Thank you so much for sharing all your knowledge and your recipes. I’ve been baking for over 30yrs with fluctuating results but your videos have explained every problem I’ve ever had. And thanks for all your testing and comparisons - I’ve spent hours watching your videos and I’ve learnt SO much! 🤗
I love that she will mess up so many batches to show what "we" are doing wrong. Thank you 😊🧁
😳😳😳😳😳
loved this video SO MUCH!!!! PLEASE do it with other desserts like brownies or cookies, it'll be a huge success!
I'd love a video on cookies :)
I’m voting for the cookies too.
Same
Isabela Cestari ikrrr
This is really great! I appreciate your efforts on this a lot. Thank you Jemma! 😊💗
Ou helo :0
That explained a lot!! Answered a lot of questions I've had from looking at my cupcake results🤦♀️ Very very helpful
Thank you, that answered all my questions and answered all my fails! Great idea baking and showing different results, never seen someone go to that much trouble before, well done xx Kris in Australia
brilliant analysis and I love that you actually showed everything you talked doubt
.
I'm impressed! She had to make 96 cupcakes!
LOVE IT! A million cupcakes can't be wrong! :)
Donal Skehan That’s over 300 cupcakes a day for ten years!
Hello chef😇💖
Bodek
What does that even mean
THIS DESERVES MORE VIEWS AND LIKES! The time and work you put into these videos are mind blowing. Love your channel so much!
Had no idea until seeing your video, why my cup cakes always turned out disastrously. You’ve made a reluctant baker very happy 😊 Thank you Jemma
Thanks for the receipt, I tried raspberry lemon cupcake and kiwi cupcake for my daughter birthday party. Everyone loved it.
Great! It's always good to hear from the professional!
This video saves me from those “trial and error.” Thanks a lot, and hats off to u. U’r still very young yet, u have the expertise. By sharing it benefits others, like me.
I was looking at car things but somehow ended up here. This ranks up there with my best DYI car repair channels. Truely a great instructional video! Well done.
A bit like going to Aldi for few bits like milk cakes toilet rolls and coming out with skis or de-icer...!!!
I sat here for 3 minutes thinking those eggs were baked cupcakes...
Boosa Boosa LOL 😆 me tooo
@@ujjalchakrabarty8953 🤣🤣
Same haha😂
Oh ya i just realized after i read ur comment. They seriously look like cupcakes😂😂😂
O damn, I thought they were cupcakes as well until you mentioned it, lol.
This was the best video ever! I've never seen or read about these baking mistakes and really appreciate this ! Thank you so much!
When you realize that seeing massive peaks is not “perfect” lol 😆 😭😭
ingrid magana whenever I bake I never see the peaks and I had been beating myself up about not having them....thinking I'm doing something wrong....it's actually the reason I searched this video 😂😂😂
ingrid magana oof
LOL ya!!! I thought that was normal... who knew hahaha
😭😭😭😭😭
Haha
I am a couple of minutes in and I just wanted to say you have excellent presentation skills. I really like the thought you put into the pacing of the video and the accompanying demonstrations.
Agree!! 🙌🙌
Hi im just want to give u the recipe for baking without an oven. You need to use a pressure cooker or a tight lid heavy bottom deep vessel. Put sand or regular salt at the bottom to cover the floor of the oven upto 1/4th inch. Then cover and preheat till ur temperature u can use a cooking thermometer. Then put a stand at the botton on top of the sand/salt. On top of that put ur cake tim and bake accordingly 30 to 35 mins on low to medium heat after putting on the lid(withoit the whistle if its a cooker). After that check and bake accordingly a little more or less next time. Its a trial and error. But once u get it u dont need an oven. You can keep the sand/salt aside and keep using it over and over.
Just tried this recipe with all your techniques and omg this is hands down the best, fluffiest, most delicious cupcake cake recipe I have ever eaten. You are the best Jemma❤️🧁
Where is the recipe please for these
@@theblondeangel9987 in the description box called vanilla cupcake
I've always used the creaming method, with a traditional Victoria sponge recipe (equal weights of eggs, butter, flour and sugar), so it's interesting to hear that the all in one method is best for cupcakes. I'll try that next time, with just soft enough butter :)
This was sooo helpful Jemma
You just shared your years of experience in just 20 minutes
Thanks so much
Please do one on cookies
Love your videos
Hugs from India
I didn't think I had it too wrong but I can identify with everything. I really learnt so so much from this and a really big thank you for showing us the perfect cup cakes
WHAT IF: i use hard butter (which makes cupcakes like “vulcanos”) and over mix it (which makes them sunken-in. Would they come out perfect ? :)
Jonelis Jonkelis I mean if you over mix hard butter it would probably just fuse it in like regular butter, so yeah. Something like that
I think that would be having a quiche-y or hard as rock texture 🤔 cuz I hv made some cupcakes with this method and ingredients, they turned out hard as rocks
You'd end up beating the crap out of the flour, which develops the gluten and turns it to sweet bread
@@ronaldmhng
¹q
Nope they deflate hard
Thats amazing !!
I just asked my pastry chef about what happens to my butter based cupcakes , she didn’t know the answer
But you just answered me perfectly!!
I usually use oil instead of butter and i get perfect shape of cupcake but not a perfect texture its a very good texture but not the one i am looking for !
Thank you so much !!
That was very helpful
This video is by far the best and very well explained. I just baked a sponge cake and found the outside is hard and inside is dry.
Will try your method and see what is the difference.
What a fantastic video! Feeling a bit bad for all the food going in the bin, yet it is important to see what ACTUALLY happens from beginning to end, not only see results lke in most other videos.Thanks for doing this
You’re welcome. Those cupcakes died for a good cause!
@@CupcakeJemma absolutely Jemma..dont bother with what they say about the cupcake.
@@CupcakeJemma I wish I could eat them... :((
A Gibson yep agreed, I couldnt have let them go to the bin. Thats just food waste.
I agree could of at least given them out for free or to the homeless
Fantastic advices, i followed your main recipe according to those instructions, my cupcakes turned out great! Thank you for sharing all this with us.
This was a great video the only other thing that I could think of is the pan color light aluminum vs a darker metal pan. It changes the cupcakes at least when I make them and I usually have to adjust the temp and or time.
I followed your advice and my cupcakes came out perfectly! I used a very basic recipe using cake mix! It's a miracle, I can't believe it! Thank you so much!
Wow! Thank you so much for spending a lot of time and wasting a lot of ingredients to show us how it's done. Learned a lot from this video. I'm a new subscriber!
I am just thinking that how hard it was for her to make all those imperfect cakes that we make regularly 😂
lol.. was just thinking the same! Jemma is a ⭐🤩
😂🤣😂👏🏻
Hi madam , can u send eggless cake
GOD LOVE HER!!
🤣🤣🤣
This is the best, most informative & funny cupcake troubleshooting video !!!! Thank you
Loving the store cupboard in the background, need a bank loan to afford all the bags of callebaut 😂😂 great video again Jemma, thoroughly enjoy watching the work you do
I just used your recipe and tips and I'll forever swear by it. The cupcakes have not yet cooled but I had to come on here to say thank you!!!!
I m baking since I was a kid... today I really came to know how to bake a perfect cupcake.. thank you jemma
I have the hugest passion for baking and this video just made a world of difference for me. I never knew the softness of the butter actually made a difference! And I definitely always overmix so I will not be making that mistake again 😂 thank you so so so much for this video! Please do more like it with other baked goods! ♥️♥️♥️
BREAD FOR HEAVENS SAKE!
I thought that the perfect cupcake was supposed to have a peak in the middle lol turns out I’ve been baking cupcakes wrong my entire life lol
Maybe you lowkey prefer muffin shape jajaja #Ido 🤣
I actually saw this video while I was searching for a recipe that would give me those peaks lol they turned out to be wrong haha
I like them like that. So those are the right cup cakes.
As long as they taste good
It's okay If you want muffins I personally like muffins to have a peak but if you want a cupcake to decorate it with butter cream well they shouldn't have that
this is something that people should spend years and dollars in a culinary school to learn it, and you made a 21 minutes version of it. Thank You SO MUCH... I LOVE YOU ...
No, not really. It's common sense honestly
@@eatingisgr8134 Well,at least here where I live :)
Cheers Jemma, making cupcakes with my daughter today and thought I’d check your video out. My cakes have always had peaks and I thought that meant I was doing it right!! This is how I picture fairy cakes in my mind. Going to give your advice a go in a bit. Wish me luck lol
Wowww ... this is a masterclass for a very newbie baker like me. Have a blessed and fortunate for you Gemma and crumbs and dollies. For sharing such details tips and tricks with real experiments .. luuvvvvv it
Thank you! Jemma, it's really essential for us to like bake.
Yaassss! This is the video I need! Thank you jemma! Blessings
5
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I made a batch which turned not so great today, I thought it was undermixed as I bought a new food processor.
But it was just too warm butter.
Your video is an encyclopedia to me I watched them millions of time.
This video was super helpful, it is very detailed and it clears up a ton of questions I would have had concerning cupcakes. Thank you for doing what you love and loving what you do.
Are there any important changes w lactose free milk ?
Would u add 1 oz half&half or cream? 13:26
Please donate the "less than perfect" batches. Don't throw them away!! It's perfectly edible and good even if you don't like the look. No need to waste food 😁
i have been baking all wrong, thank you millions for these tips!
Have been making cupcakes for years but after this video now know so much more- loved it thank you!
Todo lo que usted nos comparte de todo la experiencia que usted tiene en reposteria es enriquecedora para todos los que vemos sus videos muchas gracias. Me encanta ver sus videos de su canal.
Thanks for this video on the butter. Okay, I will now make sure my butter is in the perfect form.
🙋♀️ Soo.... AM I THE ONLY ONE WHO SEES LITERALLY EVERY SINGLE CAKE THAT I’VE EVER MADE IN THIS VIDEO...?? 😳🤫😜😂
I just said this to my husband as I was watching this!! 😂 you’re not alone
Haha nope!
Would you feel better if I say that my over-mixed, cool-oven cupcakes were my CHRISTMAS cupcakes???!!?!?!?! HAHAHAHAHAHAH I had no idea I had failed that bad haha
Yeah u r not alone...so did i
@@achristie12 🤣
I need this with cakes, Cookies and brownies🙏
This Video made me realise so much! Thank you for sharing the infos!
Jemma: "they're gonna go in the bin!!!!"
Me: NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!
WHAT A WASTE! I'LL HAPPILY EAT THEM :P
Me too! Or donate them to homeless, they'll love them!
@@denverdazzle5131 I know what's wrong with her 😱
DenverDazzle I widget done that too I was pretty upset when she said that cuz it’s food she could’ve at least give it to the homeless Or smthg (no hate her video helped me a lot!)
Lol
Me and u both
You have a wonderful way of clearly demonstrating your point
I did EXACTLY what you said and I literally got the PERFECT cupcakes! ....THANKS cupcake Jemma! 😍🧁💕
Hi Jemma, if I reduce the sugar content to about 80g or something like that, would it affect the end result? Do I need to adjust your vanilla cupcake recipe?
Thank you so much Cupcake Jemma!!! You really helped me a lot in baking journey! And you're the reason that I keep on baking cupcakes and keep in improving!! Thank you so much!!😍
Thank you. That was perrfect information! Going to save this vdo🙏
The soft butter bit was spot on...living in Dubai, I learnt it the hard way.
Baking without an oven can be done in a barbeque with heat adjustment, probably not over coals/brickettes... my friend lived off grid and used to bake pies in her BBQ
great tips thank you
This is a class video! One thing im struggling with is temperature of my butter in winter! I leave my butter out for ages and it still doesn't get soft enough, so the mix is slightly split and the cake bakes more like the hard butter cupcake. Making some cupcakes this weekend so I will stick to the somewhere in between method😅
This was so very helpful. Thank you for sharing the wealth of knowledge you’ve amassed over the years for it is absolutely enlightening. May the work of your hands be blessed. 🎀
A receita tradução
Thanks for the tips! They are really helpful! Would please make a video with natural food coloring?
2 Questions:
First - Do you use room temperature eggs? Does it matter if they've been left out or come right from the fridge?
Second - Before putting your cakes into the oven do you tap them at all?
FYI - Your videos are AMAZING! Thanks for all the help in the kitchen :)
Baking is all trial and error! It’s always learning and perfecting. Getting to know your kitchen and your ingredients
I actually made some cornbread muffins and an electric skillet. I put water halfway up the cupcake tin and put the lid on and made it that way I’m not sure if it’ll work for cupcakes, but it’s worth a try.
What's your opinion on swapping with margarine? Or is there a vegan alternative to butter that you would recommend?
Un1ty margarine doesn’t taste like butter. Butter adds great flavour. But I’m guessing you’re vegan, no butter and egg substitute, your cakes will never be as nice as these.
@@JulieWallis1963 bit harsh. I make solely vegan cakes and my family who aren't vegan like my chocolate cake I make better than other chocolate cakes they've tried because it's been really moist. You can get vegan butter such as Earth Balance but I haven't seen it in the shops near me so vitalite would be my go to. You can make vegan cakes just as good as 'normal' cakes.
Hello, I don't recommend you margarine because it obstructs blood vessels and causes stroke and heart failure.
@@un1ty251 not harsh, but telling the truth
I'm sure the chocolate cakes and others that you make are lovely, but a plain sponge gets its flavour from the ingredients. So, a vegan sponge will taste very different to one made with real butter.
It's like shortbread; you can't use baking blocks or anything because there's nowhere for other flavours to hide.
Such a great lesson. I finally know what happens to mine. Thanks Jemma!!!
I'M SCREAMING! good god, hard butter! this explains why my cupcakes always look like a bloody mountain range ahaha!!! i live in australia, which explains why i'm nervous leaving my butter out to get to ~room temperature~ cause one false move, or a minute to lond, and it's a puddle on the kitchen bench lmao XD thanks for the help, jemma!!!
lmao i also under mix XD when i make cupcakes it's usually because i want cupcakes NOW and a minimisation of the waiting time is a go lol. this is, combined with the too hard butter, really explains why all my cupcakes tend to have a "lovely" (;P) crust. this is hilarious, i love this video!
@@DoraG99 Try using hard butter and overmixing it :) hope you try.
Isobel Eppen hi she missed out the main reason for volcanos , if your oven is too hot the top of the cake hardens,and the hot mixture has to crack the top to escape , just lower your temp a little ,xxx
This video should have at least got a 14 Million views because it’s soo informative! I bake every year around 2-3 cupcakes and I never know when it comes right, what exactly contributed to that and when it comes wrong what the reason for it was!! It’s always kind of a gambling. So now I know
Wow! What great instructions, and nice sense of humor. You covered the perfect amateur errors. I will be able to bake better cupcakes now for my kids birthday! Thanks,
Thanks for the time and effort that went into this video. Great information. But I was wondering, wouldn't it be a lot easier to measure the temperature of the butter and other ingredients? It's not real easy to explain hard/soft/just right on a video, everyone would have their interpretation of that. (this is why eye witnesses aren't thought of as the best evidence, lol...but I digress...) I usually try to get my ingredients all around 72-75 degrees F.
For how long should the cup cakes stay in the oven?😊
Btw a very very helpful video, please more from this kind of videos!!❤❤❤
You've changed my life 😭❤️
So mix your cake mix, butter, and eggs for 1 minute, then 30 extra seconds while adding the milk and vanilla, then scrap the bowl and incorporate everything for another 10 secs. Use butter that is similar to playdoh texture when pressed.
Dear Jemma love your videos. So informative and professional, they must take you ages. Thank you.
This has been extremely helpful. Thank you so much for taking the time to do this.
The sacrifice of batter you made into those failed cupcakes are amazing 😅 great tips i just got into baking this very helpful :)
I have been waiting so long for this video
Thank you for your video, you speak very clearly and with a lovely smile. I am working on my cupcakes and I need some tips.
If you had to make the HEALTHIEST AND MOST DELICOUS CUPCAKES EVER what recipe would you use?? Can you make videos about how to make those??
My main priority as a mum is that my cupcakes be HEALTHY which unfortunately is not a priority for a lot of cupcake makers. I like anything I put in my mouth to be really good for me. Also if I am going to spend time making a dish and using valuable resources it is important to me that the end result be healthy, worth putting about and really good for anyone eating it rather than bad for anyone's health and causing tummy aches. It is just a waste of time and resources to make dishes and food products that are unhealthy and bad for people's health rather than providing plenty of good nutrients.
I like every one of my dishes, savoury or sweet to be worth eating, to be as nutritious as possible, to be good for people. I have found that most cupcakes I have eaten are far too sweet and are made with refined white sugar and refined white wheat flour which EVERY book on health eating states everybody should NOT eat. It is important to NOT ignore these healthy eating rules. These commonly used ingredients are linked to MANY health problems: unwanted weight gain, mental illness, depression, heart problems, diabetes, yellow, black, weak and missing teeth etc.
It would be helpful to EVERYBODY if all chefs applied healthy eating rules to ALL the dishes they prepare and to ALL the videos they make about food. Instead of encouraging people to use all purpose flour or white flour, they could encourage people to use the healthiest flour you can and to avoid using refined white wheat flour. The end product will be healthier and very tasty, and you might also then be able to have an extra cupcake too without harming your health if you want it!
It would be helpful if chefs all around the world encouraged people to use unrefined sugar instead of refined white sugar and reminded people to do it for their health and for their family's health. Many children, men and women have very bad oral health because most people keep making and putting very sugary foods made with a lot of refined white sugar in front of them on a daily basis. IT IS NOT HELPING ANYONE.
Many cakes sold in the supermarkets have sugar as the main/first ingredient too and are far too sugary, far too unhealthy. NO CAKE SHOULD HAVE SUGAR AS THE MAIN INGREDIENT. I have made a new year's resolution to NOT buy or eat any product that has sugar as the first ingredient. It has helped me to cut out lots of unhealthy foods from my diet and I feel much better. You can try it too and see what effects it has on your health. You could try it in your cooking too.
In their videos chefs could encourage people to use the LOWEST amount of sugar possible and to experiment with the sugar quantities rather than encouraging people to use the full amount stated in recipes. A chef could say 'try using a 1/4 of the recipe amount first. If the cupcake then is not sugary enough, then add some icing to the top of the cake or increase the amount to 1/3 of the recipe amount.' It is important to use the lowest amount of sugar possible in any recipe. Many recipes encourage people to use stupid amounts of sugar and it totally ruins the flavour of the food.
I want to eat cupcakes that are super healthy and it is always important to make ANY dish as healthy as possible so we do not ruin our health and so that we support the health of others too. I have been making cupcakes with 100% wholemeal flour using flour I have made at home. I got a flour mill this year and now I can make organic wheat flour at home. I am really excited about using it. I also use unrefined organic sugar, and I use vegetable oil instead of butter. I generally use max 1/3 of the sugar that is stated in recipes and use some fresh fruit too to sweeten cakes and I am trying to reduce this amount of sugar further. My cupcakes have come out VERY well in terms of flavour and my body feels very satisfied after eating my cupcakes, they are super healthy and seriously the tastiest and healthiest cupcakes I have ever eaten ( I put apple and carrot in them too!) but the cakes are sticking to the paper cases a lot so I am having to use a knife to scrape off some of the cake from the paper. This is if I try to eat a cupcake on the day that I bake them. If I wait until the next day the paper comes off more easily and doesn't have half the cake stuck to it.
I am also looking for a healthy toppings for the cupcakes. I am hardly eating dairy at the moment for health reasons and the topping needs to have only the tiniest amount of sugar. I do not want to ruin my husband's and children's teeth so I use the tiniest amount of sugar in my cooking to support their health. I also prefer to use vegetarian/vegan colouring as they are killing female bugs to make some red food colouring which I am against and which has been linked to hyperactivity.
I also want to make cupcakes that do NOT contain synthetic chemicals like baking soda. I want to find recipes that have natural raising agents. I do not want synthetic chemicals in my meals or food at all. I am also trying to eat more vegan foods and I have learnt that vegans sometimes use aquafaba to make cupcakes. Have you tried making cupcakes with aquafaba? I have not tried it yet but it is the next thing I want to try when making cupcakes.
Can you incorporate all these things to make a super healthy cupcake recipe? Maybe even so good each 1-2 cupcakes also contains a full adult portion of fruit /veg and half a portion of wholegrains and no synthetic chemicals, the lowest amount of oil/butter!?! The paper cups could be made of recycled paper too and not coloured, or edible paper perhaps to make it all better for the enviroment too?? The world needs super healthy cooking that is good for the environment too.
Have a lovely day!!😊
I made a few changes according to your suggestion jobs and my cupcakes look prettier and are fluffier. Thank you .