Luscious Cupcake Recipes
Champagne
Chocolate
Frosting
Lavender
Basic Cupcakes
Champagne
Champagne Cupcakes
This little bite of luxury combines the elegance of champagne with the comforting sweetness of a delicate cupcake, making it the perfect choice for any wedding, New Year's Eve parties, and any occasion that calls for a touch of sparkle.
Equipment
- 2 Mixing Bowls
- 2 Metal Spoons
- 1 Measuring Cups
- 1 Teaspoon Measures
- 1 12 x Cupcake Pan
- 1 Packet Cupcake Wrappers or Patti Pans
- 1 Metal or Wood Skewer
- 1 Pipping Bag and Nozzles Optional
Ingredients
- 1 ¾ Cups all-purpose flour
- ½ tsp bakibg powder
- ¼ tsp baking soda
- ¼ tsp sea salt flakes or regular sea salt
- ⅓ Cup butter softened
- 1 Cup granular raw sugar
- 1 Large free range eggs room temp.
- 1 tsp pure vanilla extract
- ½ Cup Sour Cream
- ½ Cup demi-sec champagne choose your favorite
Luscious Champagne Frosting
- 1 Cup unsalted butter softened
- 4 Cups powdered sugar
- ¼ Cup demi-sec champagne
- 1 tsp pure vanilla extract
- 1 pinch sea salt
Instructions
For the Champagne Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Gently fold in the champagne.
- Fill the cupcake liners 2/3 full and bake for 16-18 minutes, or until a skewer inserted into the center comes out clean. Let them cool before frosting.
For the Champagne Frosting
- Beat the butter until creamy. Gradually add powdered sugar, 1 cup at a time, beating on low until combined.
- Add champagne, vanilla extract, and a pinch of salt. Increase the speed to high and beat until light and fluffy.
Decorating Your Cupcakes
- Edible Gold Leaf: For a truly luxurious touch, adorn your cupcakes with edible gold leaf.
- Champagne Soaking Syrup: Brush your cupcakes with a champagne syrup before frosting for an extra moist cake with a champagne kick.
- Decorative Toppers: Use champagne-themed toppers, like mini champagne bottles or glasses, to add a festive touch.
Chocolate
Red Velvet Cupcakes with Vanilla Cream Cheese Frosting
Red velvet cupcakes are a timeless classic in the world of desserts. Their vibrant red color and velvety texture make them a treat that’s not only visually appealing but also utterly delicious.
Yield: 12 Cupcakes
Equipment
- 1 Stand Mixer You can use a Small Hand Mixer.
- 2 Mixer Bowls If your mixer comes with one bowl you will need a second bowl.
- 1 Cup Measures
- 1 Teaspoon Measures
- 1 12x Cup Muffin/Cupcake Pan You can use a sheet pan if you do not have one of these.
- 1 Packet of Cupcake/Patty Pan Liners
- 1 Rubber Scrapping Spatula A wooden spoon will work here.
- 1 Piping bag + Tips A small spatula will work if you do not have a piping bag.
- 1 Toothpick or Metal Skewer
Materials
For the Cupcakes
- 1 11/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pure cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1 tablespoon natural red food coloring
- 1/2 teaspoon white distilled vinegar
- 1/2 teaspoon pure vanilla extract
For the Vanilla Cream Cheese Frosting
- 8 oz cream cheese (1 packet), softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, sift together the flour, baking soda, salt, and cocoa powder. Set aside.
- In another bowl, whisk together the sugar and vegetable oil until well combined.
- Add the egg, buttermilk, food coloring, vinegar, and vanilla extract to the sugar and oil mixture. Mix until smooth.
- Slowly incorporate the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cupcakes.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Once the cupcakes have cooled completely, frost them generously with the cream cheese frosting. You can use a piping bag or simply spread it on with a spatula.
- Decorate your red velvet cupcakes with a sprinkle of red velvet cake crumbs or a few chocolate shavings for an extra touch of choccy magic.
Frosting
Simple Buttercream Frosting
This is the most simple and delicious Buttercream frosting that is versatile and easy to make.
Equipment
- 1 Stand/Hand Mixer or you can mix by hand.
- 1 Bowl
- 1 Cup Measure
- 1 Teaspoon Measure
- 1 Piping Bag or offset spatula for frosting.
Ingredients
- 1 cup softened butter
- 2 cups icing/powdered sugar
- a few drops of flavor or color
For Chocolate Frosting
- 1/2 cip pure cocoa powder non-sweetened
Instructions
- Put all the ingredients in a bowl and either mix by hand or with an electric mixer. Try not to over-mix as the mix could split.
- Cool in the fridge for about 3o minutes before using.
- This is a good recipe to play with when it comes to flavor and colors.
Simple Cheesecake Frosting
This is one of my all-time favourite cupcake toppings; a simple cheesecake frosting. With a few tweaks in colours and flavours, this simple recipe can produce many variations.
Equipment
- 1 Metal Spoon
- 1 Mixing Bowl or a Hand Mixer
- 1 Piping Bag or Spatula for Spreading the Frosting
- 1 Cup Measures
Ingredients
For Basic Vanilla Cheesecake Frosting
- 250 grams softened cream cheese
- 50 grams powdered sugar
- 1 tsp vanilla extract
For Chocolate Cheesecake Frosting
- 250 grams softened cream cheese
- 100 grams powdered sugar
- 50 grams unsweetened cocoa powder sifted
For Salted Caramel Frosting
- 250 grams softened cream cheese
- 3 tbs pre-made caramel sauce
- ½ tsp sea salt flakes
For Cherry Cheesecake Frosting
- 250 grams softened cream cheese
- 2 tbs cherry jam
For Classic Lemon Frosting
- 250 grams softened cream cheese
- 50 grams powdered sugar
- 1 unwaxed lemon rind grated finely
For Orange Frosting
- 250 grams softened cream cheese
- 50 grams powdered sugar
- 1 unwaxed orange rind grated finely
For Choc Mint Blast
- 250 grams softened cream cheese
- 100 grams powdered sugar
- 3 drops peppermint essence
- 50 grams unsweetened cocoa powder sifted
Instructions
- Mix in a small bowl or with a stand mixer until combined.
- Refrigerate for an hour to firm up, then pipe onto your favourtie cupcake and enjoy.
Lavender
Sweet Lavender Cupcakes with Creamy Honey Frosting
These cupcakes offer a delicate balance between the fragrant floral notes of lavender and the sweet, comforting taste of honey. They're perfect for a spring garden party or when you want something a bit elegant.
Equipment
- 1 Small Saucepan
- 1 Whisk
- 2 Mixing Bowls
- 1 Teaspoon Measures
- 1 Cup Measures
- 1 Cupcake Liners (patty pans) use organic food-safe ones
- 1 Toothpick or skewer
- 1 Muffin Pan
Ingredients
For Cupcakes
- 1 ½ Cup All-Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Sea Salt
- ½ Cup Unsalted Butter room temp.
- ¾ Cup Sugar
- 2 Eggs room temp.
- 1 tsp Vanilla Extract
- ½ Cup Full-Cream Milk
- 2 tsp Culinary Lavender
For Frosting
- ½ Cup Unsalted Buter room temp.
- 1 Cup Cream Cheese room temp.
- 4 Cups Powdered Sugar
- ¼ Cup Honey
- Dried lavender to garnish
Instructions
For Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a small saucepan, heat milk and culinary lavender until just simmering. Remove from heat, cover, and let steep for 20 minutes. Strain and cool
- Whisk together flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with the lavender-infused milk, until just combined.
- Fill cupcake liners about ⅔ full and bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.
For Frosting
- Beat together butter, cream cheese, and honey until smooth. Gradually add powdered sugar until you reach the desired consistency.
- Frost cooled cupcakes and sprinkle with dried lavender.
Basic Cupcakes
Simple Vanilla Cupcake Recipe
This is the cupcake recipe I use all the time. It is a basic but luscious vanilla cupcake and with a few tweaks in flavor and cake size, you can make all kinds of simple, elegant or spectacular occasion creations.
Yield: 12 Cupcakes
Equipment
- 1 Stand Mixer
- 1 Cup Measures
- 1 Teaspoon Measures
- 1 Rubber Spatula
- 2 Mixing Bowls
- 1 Packet Cupcake Liners
- 1 12 x Cup Muffin pan
- 1 Ice Cream Scoop or a big spoon
Materials
For the Vanilla Cupcakes
- 2 room temp. eggs
- 1 cup plain cake flour
- 2/3 cup caster sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 200 c.
- Line cupcake pans with wrappers/patty pans.
- Mix sugar, butter, and vanilla until combined. Add eggs and mix through.
- Add the remaining ingredients and mix until just combined. Try not to over mix as this will give you rubbery cupcakes (they will still taste good).
- Fill each wrapper with 1 ice cream scoop or half full.
- Bake for 14 to 16 mins, or until slightly undercooked. This will give you a moist cupcake.
- Allow to cool for at least 2 hours before decorating or the icing will melt off (they will look interesting).
Notes
I have included in a separate recipe my simple cream cheese frosting recipe. It is for both vanilla and chocolate variations.
