HOW TO MAKE CUPCAKES | BASIC CUPCAKE RECIPES | VANILLA AND CHOCOLATE CUPCAKES RECIPE

HOW TO MAKE CUPCAKES | BASIC CUPCAKE RECIPES | VANILLA AND CHOCOLATE CUPCAKES RECIPE

How to make homemade chocolate and vanilla cupcakes! 7 flavors of cupcakes in one video! RECIPE BELOW!!
Apologies for the lack of uploads!! 2 new videos coming TODAY!

VANILLA CUPCAKE BATTER

Ingredients
1 cup unsalted butter, room temperature
2 cups sugar
3 tsp vanilla extract
6 large eggs
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups sour cream

Directions
1. Beat the butter and sugar with an electric mixer until pale and smooth. Add the vanilla extract and eggs one at a time, mixing with each addition.
2. In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream.
3. Spoon the batter into a lined cupcake pan. Bake at 350F for 20-25 minutes, or until a skewer inserted into the centers comes out clean. Cool completely.

CHOCOLATE CUPCAKE BATTER

Ingredients
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water

Directions
1. Place the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl and mix together.
2. Add the milk, vegetable oil, eggs and vanilla extract and mix with an electric mixer until combined.
3. Slowly add the boiling water and mix until well combined.
4. Divide the batter evenly into a lined cupcake pan and bake at 350F for 20-25 minutes, until a skewer inserted into the centers comes out clean. Cool for 15 minutes in the pan, then turn onto a wire rack and cool completely.

VANILLA BUTTERCREAM

Ingredients
4 cups unsalted butter, room temperature
2 tsp vanilla extract or seeds from 1 vanilla bean
10 cups confectioner’s sugar

Additional Flavorings:
Lemon: zest of 1 lemon, squirt of lemon juice and yellow food coloring
Orange: several drops pure orange extract and orange food coloring
Mint: several drops pure peppermint extract and green food coloring
Chocolate: 2-3 tbsp cocoa powder
Strawberry: pink food coloring
Raspberry: purple food coloring, ¼ cup fresh raspberries
Vanilla: several extra drops vanilla extract and blue food coloring

Directions
1. Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and confectioner’s sugar one cup at a time, beating with each addition.
2. Divide the buttercream into 7 bowls and add the ingredients for each flavor. If making larger batches of each flavor, multiply the flavoring ingredients accordingly.

TOPPINGS

Lemon: lemon jelly wedges
Orange: orange jelly wedges
Mint: mini chocolate chips
Chocolate: mini chocolate chips
Strawberry: fresh strawberries
Raspberry: raspberry jam and pink candy melts
Vanilla: white sprinkles

To decorate:
1. Place the buttercream into piping bags fitted with your desired piping tips. We used large star (#6B), flower (#2D) and round (#1A) piping tips.
2. Pipe the buttercream in a swirling pattern onto the cupcakes. For the raspberry cupcakes, we used a separate piping tip to create a hole in the cupcakes, filled them with raspberry jam, then piped the raspberry buttercream on top.
3. Top with your desired toppings and enjoy!

PRODUCTS MENTIONED IN VIDEO:

Food coloring:
Orange flavoring:
Mint flavoring:
White sprinkles:
Yellow edible glitter:

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xx
Cayla

For all of you who are amazing and have read this far, here is a clue for later today’s video: CAKE!

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