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 suziq auzzi on
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Every country does not have the same type of baking powder. You are better advised to check the locally manufactured baking powder for instructions on how much baking powder is required to leaven 1 cup [metric or imperial] of flour.
FYI: 1 AU cup plain flour requires 2 teaspoons AU baking powder to produce the equivalent of self-raising flour. Salt is not required as it is included in the baking powder
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thanks so much suziq
suziq auzzi said:Every country does not have the same type of baking powder. You are better advised to check the locally manufactured baking powder for instructions on how much baking powder is required to leaven 1 cup [metric or imperial] of flour.
FYI: 1 AU cup plain flour requires 2 teaspoons AU baking powder to produce the equivalent of self-raising flour. Salt is not required as it is included in the baking powder
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Permalink Reply by a Cup a Cake on
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I will try the self rising the next time I bake. I seewhen you use the szelf rising, you dont use baking powder.
Do you have a good pumpkin cake/cupcake recipe can share?...pretty please!!!
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Permalink Reply by June Kowalczyk on
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I have an awesome pumpkin loaf recipe I could share with you. I have made a cake using this recipe. It is dense and very moist. I have had a long day & I am tired. But I will make a note to post it for you tomorrow if you would like it.
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Permalink Reply by Natasha on
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Hi Faith, I tried the "Basic Cupcake Recipe" yesterday....wow...it was amazing. The smell of freshly baked cupcakes got the family into the kitchen in a hop, skip and a jump.
Before i could say buttercream icing... they finished the first batch.... with no trimmings whatsoever.
They raved about it....and my heart was a happy place.
Thank you very much for sharing your recipe.
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Permalink Reply by Faith Gealey-Brown on
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Hi a cup a cake - I do have a pumpkin recipe I can share...it was posted under the CWB cake club group but will repost the recipe for you.
Natasha, I'm so glad you were happy with the recipe! Keep baking!
Smiles,
Faith
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Hi A Cup A Cake - I've posted my Pumpkin Ginger recipe for you. I usually make it with brown sugar cinnamon cream cheese icing so that recipe is with it as well. I've made it into cupcakes before - comes out delicious! Hope you enjoy it :)
Faith
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Wow i can't wait to try this basic receipe!! I'm so excited!!
I'm also trying to understand the guave paste? I have a client who wants Mango cake...maybe I can convince her for mango cupcakes instead. Where would I find mango paste in Canada? Or what am i looking for? Are there any mango liquid extracts?
And what does "fold" at the end mean exactly?
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Hi Meera,
You should be able to find guava paste where they sell Latin Products - Guave preserves work well too. I'm not sure how to integrate the mangoes - I'm terribly allergic to them. I've never seen mango paste though, so I'm thinking a puree of ripe mangoes and substitute that for some of the liquid would probably be the best thing.
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Fold just means you take your spatula, or spoon and carefully start from the bottom of your batter, lift up your batter, bring it up to the top and fold over the top. Like a sweeping motion. You do it over & over until whatever you are putting in is totally mixed into the batter. It is a very gentle motion, not done quickly. Kind of hard to explain if you haven't seen it done before. Usually it is used when you are incorporating beaten egg whites, or yolks, and you want to mix them into your batter without destroying the structure/fluffiness of the eggs. That is why you have to be gentle, and not MIX, but fold. Hope this makes sense Meera.
Meera said:Wow i can't wait to try this basic receipe!! I'm so excited!!
I'm also trying to understand the guave paste? I have a client who wants Mango cake...maybe I can convince her for mango cupcakes instead. Where would I find mango paste in Canada? Or what am i looking for? Are there any mango liquid extracts?
And what does "fold" at the end mean exactly?
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Thanks for that explanation June!! :)
June Kowalczyk said:Fold just means you take your spatula, or spoon and carefully start from the bottom of your batter, lift up your batter, bring it up to the top and fold over the top. Like a sweeping motion. You do it over & over until whatever you are putting in is totally mixed into the batter. It is a very gentle motion, not done quickly. Kind of hard to explain if you haven't seen it done before. Usually it is used when you are incorporating beaten egg whites, or yolks, and you want to mix them into your batter without destroying the structure/fluffiness of the eggs. That is why you have to be gentle, and not MIX, but fold. Hope this makes sense Meera.
Meera said:Wow i can't wait to try this basic receipe!! I'm so excited!!
I'm also trying to understand the guave paste? I have a client who wants Mango cake...maybe I can convince her for mango cupcakes instead. Where would I find mango paste in Canada? Or what am i looking for? Are there any mango liquid extracts?
And what does "fold" at the end mean exactly?
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THIS IS THE BEST VANILLA CUPCAKE RECIPE I EVER USE....... THE BESTTTTTTTTTTTTTTTTT!!!!!!!!!!!
Love it .Thank you!!!!!
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