Cupcakes have become a beloved treat around the world, with their miniature size and delightful flavours. They are perfect for celebrations, parties, or simply satisfying a sweet craving. If you’re a baker looking to expand your Cupcake repertoire, we’ve got you covered. In this article, we will explore 3 distinct cupcake recipes that every baker should try. From classic flavours to unique twists, these cupcakes will delight your taste buds and impress your friends and family. So, put on your apron and let’s dive into the world of irresistible cupcakes!
1. Red Velvet Cupcakes
You know it’s a good cupcake when you see red! Red velvet cupcakes have a rich history dating back to the early 1900s. Originating in the United States, this vibrant cupcake recipe was first made popular in the South. The smooth and velvety texture, combined with a subtle cocoa flavour, creates a truly indulgent treat.
Ingredients:
120g all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
20g unsweetened cocoa powder
60g unsalted butter, softened
200g granulated sugar
1 large egg
1/2 teaspoon vanilla extract
120ml buttermilk
1 tablespoon red food colouring
1/2 teaspoon white vinegar
1/2 teaspoon baking powder
Paper Cups/ Cupcake Liners/ Cupcake Moulds
Instructions:
Preheat the oven to 180°C and line a cupcake tray with paper moulds.
In a bowl, whisk together the flour, baking soda, salt, and cocoa powder.
In a separate bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg and vanilla extract.
Add the dry ingredients to the butter mixture, alternating with buttermilk. Mix well.
Stir in the red food colouring until the batter is evenly coloured.
In a small bowl, mix together the vinegar and baking powder. Add it to the batter and stir until well combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
Allow the cupcakes to cool completely before frosting.
2. Chocolate Hazelnut Cupcakes
Chocolate and hazelnuts are a classic combination that originated in Europe. This cupcake recipe brings together the rich flavours of chocolate and the nutty goodness of hazelnuts, creating a heavenly indulgence.
Ingredients:
150g all-purpose flour
40g unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
120g unsalted butter, softened
200g granulated sugar
2 large eggs
1 teaspoon vanilla extract
120ml buttermilk
60g finely ground hazelnuts
60g chopped hazelnuts
Paper Cups/ Cupcake Liners/ Cupcake Moulds
Instructions:
Preheat the oven to 180°C and line a cupcake tray with paper moulds.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Add the dry ingredients to the butter mixture, alternating with buttermilk. Mix well.
Fold in the finely ground hazelnuts and chopped hazelnuts.
Divide the batter evenly among the cupcake moulds, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
Allow the cupcakes to cool completely before frosting.
3. Lemon Blueberry Cupcakes
Lemon and blueberry is a refreshing combination that brings a burst of citrus and fruity flavours to your cupcakes. This cupcake recipe is inspired by the summery flavours and is sure to brighten up any occasion.
Ingredients:
150g all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
120g unsalted butter, softened
200g granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
60ml freshly squeezed lemon juice
120ml buttermilk
150g fresh blueberries
Paper Cups/ Cupcake Liners/ Cupcake Moulds
Instructions:
Preheat the oven to 180°C and line a cupcake tray with paper liners.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
Add the dry ingredients to the butter mixture, alternating with buttermilk. Mix well.
Gently fold in the fresh blueberries.
Divide the batter evenly among the paper cups, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
Allow the cupcakes to cool completely before frosting.
With these 4 distinct cupcake recipes, you have a variety of flavours to explore and add to your baking repertoire. So, roll up your sleeves, gather your ingredients, and let your creativity soar in the kitchen. And when it comes to providing you eco-friendly and easy-to-use cupcake moulds, you can always rely on Ecopack! You don’t need to invest in a paper cups machine. With our diverse range of products ranging from beautiful lotus moulds to sturdy plumpy moulds, you know your cupcake liners will be as trendy as your offerings! Whether you’re a seasoned baker or just starting your baking journey, these cupcakes are sure to impress and delight. Happy baking!
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