For the cupcake maker, use room temperature milk and eggs, and softened butter for a lump-free dough. Fill the paper cups 2/3 full to prevent the cupcakes from overflowing during baking. Let the cupcakes cool before decorating them with the desired topping: royal icing, whipped ganache, Italian meringue ...
To make pancakes, sift the flour and baking powder to avoid lumps before adding fresh eggs, milk and sugar. Perfume with cinnamon, vanilla, orange blossom water or others. Use a non-stick pan or grease the pan to prevent the dough from sticking when baking.
To make American pancakes, prepare the dough with buttermilk, or ribot / fermented milk. Avoid over-mixing the dough and respect the standing time for soft pancakes. Do not turn pancakes over until small bubbles appear.
To make thick pancakes, use cake flour. Sift it before pouring it into the bowl. The melted butter should not be too hot to avoid cooking the eggs. Also use buttermilk.
To make a chocolate cake, use sunflower oil in place of butter and cornstarch to replace some of the flour for a chewy texture. Cover the cake with dark chocolate icing to retain its moisture and add a gourmet touch.
To make a cupcake frosting, you have the choice between butter, whipped cream, mascarpone or pastry cream frosting. You can also make a white icing with icing sugar, lemon juice and egg whites. To spice up your icing, add a little food coloring and food decorations (chocolate chips, colored sprinkles, etc.).
To make a plain mug cake, prepare the dough with flour, sugar, milk, melted butter, an egg and baking powder. Then just cook it in the microwave for 1 minute.