Basic Cupcake Recipe (and variations)
I know a few of you were interested in some of the more exotic cupcake flavours I've come up with...so here is my base recipe that I use for most of my cupcakes and I tweak from there!
Faith's Basic Cupcake Recipe
2 C self rising flour
1 C milk
3 large eggs
2 C granulated sugar
1 C butter
2 tsp vanilla
1. Cream butter and sugar together.
2. Beat in eggs, one at a time.
3. Beat in vanilla.
4. Alternatively add flour and milk, starting and ending with the flour.
5. Bake at 350 degrees - start checking after 15 minutes. When it bounces back to the touch, they are ready!
Variations:
Honey Lavender - swap out 1/4-1/2 of the sugar with honey (depending on how strong a honey flavour you want), simmer the milk for a few minutes with the lavender and allow it to cool completely. Strain and use the lavender milk in the recipe. For extra lavender flavour, you can make lavender sugar or I also grind it and add it to the icing.
Guava - fold in some guava paste at the end. I'm sure this would work for Mango as well, but I'm allergic so I can't mess around with it! I'm allergic to guava too but not as bad as the mango, my mom was my guinea pig and now she keeps harassing me for the recipe! LOL.
Jasmine Citrus - the same as the honey lavender, just replace the vanilla with citrus extract of your choice (lemon, orange etc.) and a tsp of zest, and allow the jasmine tea to steep in the warmed milk until the milk is cool.
Green Tea - if you can get some matcha green tea powder, add a couple of teaspoons to the batter, other wise, steep the green tea in the milk (use a lot of bags to get a stronger flavour).
Pink Lemonade - use lemon extract instead of vanilla, add the zest of one lemon and add 1/4 C of grenadine or strawberry syrup.
Cappuccino - add some instant coffee granules to the warmed milk allow to steep as it cools. For a stronger coffee flavour, replace a tsp of the vanilla with a tsp of instant espresso granules.
Chai - add some chai spice to the warmed milk, allow it to cool and use in the recipe.
White Chocolate Raspberry - I add 1/4 C of raspberry puree or 2 Tbsp of good quality raspberry preserves and 1/3 C of good quality white chocolate chips.
Vanilla Rum - add 1 tsp rum extract and replace 1/4 C of milk with 1/4 C of gold rum.
Rum n Raisin - add 1/2 tsp ground nutmeg, 1 tsp rum extract, replace 1/4 C of milk with 1/4 C of gold rum, replace half of the white sugar with brown sugar and add a handful of raisins.
Coconut - use coconut milk (the unsweetened type used for cooking; not the cream of coconut used for mixing drinks) instead of milk, and add 1 tsp of coconut extract.
Be creative - this basic recipe can be remixed soooo many ways! Swap out extracts, add zests, mix in nuts, or chocolate chips etc. Have fun with it! Let me know how the flavours work for you!
Replies to This Discussion
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Permalink Reply by Ellen M on
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You should write a cupcake book. I love raspberry and white chocolate so I will start there. Thanks for sharing!
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Permalink Reply by Faith Gealey-Brown on
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My pleasure! I'm always trying to come up with new flavours, and this is a really easy recipe that gives consistent results which I like. Enjoy!!!
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Permalink Reply by June Kowalczyk on
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Oh my....self rising flour. Gotta be a Brit...Ha! Ha!! My Mom was Scottish, so very familiar with this. She used it a lot when growing up here in Canada, but for some reason, switched to regular flour later on??? Will try some of your variations. it is convincing others to try. A lot of people are just plain stuck on vanilla & chocolate.
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Oops.....Your from the Cayman Islands.....not a Brit at all, what do you know about that!!!! But guessing that a lot of supplies come from the UK.
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Hi June - not a Brit but from a B.O.T. We actually get most of our supplies from the U.S. but I think a lot of our desserts are very inspired from the British style of baking though :). I LOVE my SR flour - use it for savoury recipes too - it makes the best cornbread!
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Permalink Reply by amanda marshall on
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love the sound off that one too :D
Ellen M said:You should write a cupcake book. I love raspberry and white chocolate so I will start there. Thanks for sharing!
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thats funny, cos i'm from scotland and we use self-raising flour in our cakes too and just realised that any recipes from the U.S use plain (all purpose) flour. I just find my cakes so much lighter when i use self-raising flour and just keep going back to it.
June Kowalczyk said:Oh my....self rising flour. Gotta be a Brit...Ha! Ha!! My Mom was Scottish, so very familiar with this. She used it a lot when growing up here in Canada, but for some reason, switched to regular flour later on??? Will try some of your variations. it is convincing others to try. A lot of people are just plain stuck on vanilla & chocolate.
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Permalink Reply by Kim Washington on
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hey faith, thanks a lot. explain a bit on the guava paste please?
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Guava paste is like a concentrated guava preserve that comes in a block - you can slice it etc. If you vantage find it then a good quality guava preserves works good too.
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For coconut cupcakes, replace the milk with coconut milk (not to be confused with cream of coconut - unsweetened coconut milk is the coconut milk that can be used for cooking) and add 1 tsp of coconut extract.
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Permalink Reply by RUBY JOHNSON on
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This is great. Thanks for sharing with us.
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I don't know how my ipad got vantage out of cannot! It should read if you cannot find it, then a good quality guava preserves works good too. The guava pastes that I find here in Cayman are usually made by Goya or Conchita, which are Latin products. I know that JCS, Eatons, Grace and a couple of other Caribbean brands make guava preserves so you can always use that as well.
Faith Gealey-Brown said:Guava paste is like a concentrated guava preserve that comes in a block - you can slice it etc. If you vantage find it then a good quality guava preserves works good too.
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