This method is based on the way we make many different flavours of cupcakes in bakeries. In a professional setting, we need to produce hundreds or even thousands of cupcakes a day, in many different flavours. It’s not practical to start from scratch for every flavour. So, we make base batters, and adapt them for different needs.
This recipe is perfect for parties, get-togethers, graduations, bake sales, this method will let you to cater to the different taste preferences of your family and friends without having to prepare multiple cupcake batters.
For the cupcakes
115g softened butter
2 tbsp (30g) vegetable oil
2 tsp vanilla extract
¾ cup (150g) sugar
3 eggs
210g plain flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
180g milk
1½ tsp lemon juice
1¾ tbsp (12g) cocoa
1 tbsp (15g) milk
For the frosting
115g soft butter
450 - 500g cream cheese
250g icing sugar
2-3 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1 tsp cocoa powder
Red food colouring (as needed, to give desired colour)
Preheat the oven and prepare the cupcake pans
Preheat the oven to 320°F (160°C) and line your cupcakes pans with 15 liners.
Make the base cupcake batter
In a large bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl cream together the softened butter, oil, sugar and vanilla extract.
Add 3 eggs and mix until well combined.
Add the dry ingredients, milk and lemon juice and mix until combined. Scrape the bottom and sides of your bowl.
The batter may seem like it's slightly curdling. Don't worry—this is normal. It's due to the lemon juice.
Make the lemon cupcakes
Fill the first 3 cupcake liners three quarters of the way and zest 1 lemon directly over the cupcakes.
Using a fork mix the lemon zest into the batter and clean off the edges of your pan. (See the video for visuals.)
Make the vanilla cupcakes
Completely fill another 6 cupcake liners with the batter. The second row will be the vanilla cupcakes so leave them as is.
Make the Oreo cupcakes
To the third row of cupcakes add 3 or 4 Mini Oreos and push them down into the batter. Alternatively you can add crushed Oreos.
Make the chocolate cupcakes
Now give the remaining cake batter a quick mix and divide it evenly between 2 bowls.
To one bowl add 1¾ tbsp of unsweetened cocoa powder and 1 tbsp of milk.
Make the red velvet cupcakes
To the second bowl add 1 tsp of unsweetened cocoa powder and red food coloring.
Bake the cupcakes
You should now have 15 cupcakes.
Bake in the preheated oven for 20 to 22 minutes or until the toothpick comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then carefully remove and allow to cool completely.
You can use whatever frosting you like to decorate cupcakes! I decided to go with cream cheese frosting.
How to make the cream cheese frosting
In a medium bowl cream the butter until soft and completely smooth.
In a large bowl cream together the very cold cream cheese, powdered sugar and vanilla extract. Mix only for 30 seconds, we want to keep the cream cheese as cold as possible.
Now quickly add the softened butter to the cream cheese mixture and QUICKLY mix on high! You'll see the frosting go from soft to firm and pipeable within seconds.
How to flavor cream cheese frosting
You can flavor this frosting however you want. You can add food coloring and crushed Oreo crumbs. To make chocolate cream cheese frosting, reserve about 120g to150g and add 2 tbsp of cocoa powder.
What is the secret to moist cupcakes?
A combination of factors combine to making cupcakes moist. The main objective is to stop gluten forming. If a gluten network forms, it can result in a dry cupcake when baked. The absence of a gluten network prevents too much moisture escaping as the cupcake bakes. The oil and butter in the recipe coat the flour, which inhibits the formation of gluten. The milk proteins in the acidulated milk perform a similar role, affecting both the quality and quality of gluten.
What makes cupcakes fluffy?
Contrary to what many people believe, the most important factor in making cupcakes fluffy are the chemical raising agents in the recipe—baking powder, and baking soda. These aerate the batter as the cupcakes bake, making them light and fluffy in texture.
Is it better to make cupcakes with water or milk?
It’s much better to use milk rather than water when making cupcakes. The proteins in the milk have a big affect on the texture of the final cupcakes, helping to make them tender and moist.
Is it better to make cupcakes with oil or butter?
It’s actually best to use both oil and butter when making cupcakes. The combination gives a delicious result that is exactly the right combination buttery flavor, with moist, tender, fluffy texture.
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