Crazy Cupcake Recipe | One cupcake recipe with endless flavours

My Crazy Cupcake recipe is so unique, airy and perfect! It’s a one base recipe with endless flavours! Not just that, wait 😁 till the end of this post to see more awesomeness of my cupcake recipe.

It’s August and here in Nigeria it’s the holiday period. Periods like these are when I have the opportunity to bake with my son. And of course his favorite things to bake are cupcakes! Who doesn’t love cupcake right? 😁

These mini cakes are not just perfect but also easy to make, with lesser ingredients. So enough of the back storyline, let move to WHY MY CUPCAKES ARE CALLED CRAZY CUPCAKES:

1. It’s a one cupcake base recipe with endless flavours! You literally can create different variants from it.
2. This recipe yields 15 cupcakes!
3. It’s a perfect commercial cupcake recipe.
4. It’s a 5-minutes recipe like my 5 minutes cookies and cream cake; 5 minutes Chocolate Cake Recipe; and 5 minutes Redvelvet Cupcake Recipe
5. This cupcake recipe produces very airy cupcakes
6. You can use it as a holiday recipe or for gifting.
7. The cupcakes baked with this recipe are moist and also airy/fluffy.
8. It is not overly sweet. That is, the sweetness is balanced.

INGREDIENTS IN MY CRAZY CUPCAKE BASE RECIPE

• Flour: This is just your regular all purpose flour.
• Sugar
• Softened Butter or Margarine : If using margarine like I did make sure you’re using a very good brand. The quality of your margarine will affect the total outcome of your cupcakes.
• Baking Powder
• Baking soda : I will be making chocolate cupcakes and redvelvet cupcakes from the base recipe. Hence, baking soda is necessary.
• Milk
• Oil : You want to strike a balance between airy and moist that’s why oil’s added.
• Salt : Balances the sweetness of this cupcake
• Eggs: use large eggs
• Vinegar or Lemon juice: when these acidic ingredients are added with baking soda, they create a chemical reaction that’s needed in chocolate and Redvelevet cupcakes. So before you ask why I’m I also putting it in a regular cupcake base, I’d like you to know that vinegar/lemon juice makes your cake moist.
• Vanilla extract /flavour

Flavour suggestions for my base Cupcake Recipe

I made 5 cupcake flavours from this base recipe. And you can see the video here :

• VANILLA CUPCAKES : The base recipe is already a vanilla recipe.

• Coconut Cupcakes : Using your base recipe, add coconut flavour, extra coconut milk (same quantity like what you have in chocolate cake), and 2tsp of coconut flakes.
• Carrot Cupcake : Use same milk quantity as in chocolate cupcake; add 2tsp raisins; and add 2 tsp shredded carrot.
• Funfetti Cupcakes : These are perfect for kiddies birthday! It’s just adding sprinkles to your cupcake base recipe before baking.
• Chocolate Chips Cupcakes : Using your chocolate cupcake base, add in 14g of chocolate chips and viola you have for yourself another cupcake variant!

How to store them

These cupcakes once baked, have 3 days shelf life whether frosted one not. If frozen, they can last for 3 weeks.

Perfect Tips to Baking this Cupcake recipe

• Start by measuring out all items and place where you can see them
• Pre-heat your oven before you start mixing
• Line your cupcake tins with cupcake liners.
• Do not over mix. Creaming your butter, sugar and oil shouldn’t be more than 5 minutes.
• Always scrap the sides of your bowl while mixing so that all items are well incorporated.
• To cream your butter, oil and sugar, cream on medium speed for 1 minute then increase mixer’s speed to the highest and cream for 3 minutes. After adding in eggs, cream on the highest mixer speed for 1 minute; making the total creaming time 5 minutes.
• After adding in eggs you’re meant to fold in the rest items.
• At the end of mixing, your batter will look slightly cuddly. This is because of the baking soda and vinegar /lemon juice in the recipe.
• If making more than 5 flavours? Weigh the whole batter, divide the total by the number of flavors you want to bake. See video for how I made mine.
• Tap your cupcake tin to level the batter and remove air incorporated into it when mixing.
• Do not over bake. This cupcake recipe bakes for 20 minutes. Overbaking will make them dry out resulting to them losing their moist texture.

Don’t forget to check my other CAKE RECIPES!

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Sussan Apeh