Cupcakes a.k.a. how to lie to your friends and make them believe you are a pro at baking!
They’re the quintessential party food, and bring the fun of every situation! Even – for example – a sad, bleak Tuesday at your office, when you have baked too many and so decided to give diabetes to all your coworker as first thing in the morning… Suuure, cupcakes are totally breakfast food Karen, don’t worry!
Anyhow, on the internet it seems like there is one specific recipe for each single variant, which is super inconvenient if you want to make more than one flavor from the same batch.
So, I have decided to do some research and, indeed, the base for a cupcake is a simple pound cake batter, which in Italian is also knows as a four fourths cake (torta quattro quarti). This means that you only need same quantities of flour, butter, sugar and eggs.
To this, you just need to add your flavors (cocoa, vanilla, lemon, nuts etc.) and counterbalance by adding more liquid (milk).
For this recipe, I used the same basic batter to make 3 different flavors: chocolate, vanilla&lemon, and red velvet. I will use the same buttercream frosting of the chocolate and the vanilla&lemon one, but the classic cream-cheese for the red velvet.
Might sound a bit complicated, but it’s really easy! The perfect recipe for minimum effort, maximum “wow” effect!
Prep time: 1 hOUR
Total time: 1 HOUR 18 MIN [1 HOUR PREP TIME + 18 cook time]
Ingredients – 15 cupcakes (5 per each flavor)
FOR THE CUPCAKES BASE
- 250 g of granulated sugar
- 250 g of softened butter
- 5 eggs (approx. 50g each)
- 225 g of flour
- 8 g of baking powder
- 30g of milk
FOR 5 CHOCOLATE CUPCAKES – to add to 1/3 of the base
- 15 g of cocoa powder
- 10 g of chocolate chips
- 30 g of milk
FOR 5 VANILLA&LEMON CUPCAKES – to add to 1/3 of the base
- 10 g of ground lemon peel
- 1 tablespoon of vanilla essence
- 5 g of milk
FOR 5 RED VELVET CUPCAKES – to add to 1/3 of the base
- 7 g of cocoa powder
- 10 g of milk
- red food colorant
FOR THE FROSTING
FOR the buttercream – to top the 5 chocolate and 5 Vanilla&Lemon
- 250 g of butter
- 300 g of powdered sugar
- 20 g of milk
FOR the CREAM-CHEESE FROSTING – to top the 5 red velvet
- 30 g of butter
- 100 g of creamcheese
- 120 g of powdered sugar
I have to say I am quite satisfied of the result. Not only they are super easy and convenient, but also really delicious.
Be sure to store them in the fridge for up to 3 days, but that won’t be much of a problem: mine magically disappeared in half a day!