These different flavours of cupcakes are great if you are getting bored of the standard vanilla flavour most cupcakes are. Different flavours of cupcakes are great when selling cakes at a cake stalls or even for serving out at parties.
Lemon Cupcakes
This cupcake is light and fluffy with a hint of lemon, which cuts through the sweetness of the cupcake.
Ingredients:
Lemon Cupcakes:
225g Soften Butter/Baking Spread
225g Caster Sugar
225g Self-raising Flour
4 x Eggs
1 tbsp Lemon Juice
Zest of 1 Lemon
1 tsp Baking Powder
1. Pre heat the oven to 180C/Gas Mark 4.
2. Place the butter and sugar into a mixing bowl and mix using a stand mixer until the ingredients become lighter and paler.
3. While the mixture is mixing add the eggs one at time. This will prevent the cake batter from curdling.
4. Add the self-raising flour, baking powder, lemon zest and lemon juice and mix until everything is mixed in evenly.
5. Line a cupcake tray with cupcake liners. Using a ice cream scoop, place a scoop of the cake batter in each liner. By using a ice cream scoop all the cupcakes will have the same about of batter. Bake for 14 minutes or until the cupcakes have risen and are golden brown.
6. Allow the cupcakes to cool on a wire rack for 20 minutes.
Chocolate Cupcakes
This cupcake is light and fluffy with a great chocolate flavour. Less self-raising is used as the cocoa powder tends to dry out the batter.
Ingredients:
Chocolate Cupcakes:
175g Soften Butter/Baking Spread
175g Caster Sugar
115g Self-raising Flour
3 x Eggs
40g Cocoa Powder
4 tbsp Boiling water
1 tsp Baking Powder
1. Pre heat the oven to 180C/Gas Mark 4.
2. Place the butter and sugar into a mixing bowl and mix using a stand mixer until the ingredients become lighter and paler.
3. While the mixture is mixing add the eggs one at time. This will prevent the cake batter from curdling.
4. Add the self-raising flour, baking powder, cocoa powder and boiling water and mix until everything is mixed in evenly.
5. Line a cupcake tray with cupcake liners. Using a ice cream scoop, place a scoop of the cake batter in each liner. By using a ice cream scoop all the cupcakes will have the same about of batter. Bake for 16 minutes or until the cupcakes have risen and are golden brown.
6. Allow the cupcakes to cool on a wire rack for 20 minutes.
Coffee Cupcakes
This variation on cupcakes is great if you do not like very sweet cupcakes as the bitterness of the coffee balances out the sweetness of the cupcakes.
Ingredients:
Coffee Cupcakes:
225g Soften Butter/Baking Spread
225g Caster Sugar
225g Self-raising Flour
4 x Eggs
4 tsp Coffee Granules
4 tsp Boiling Water
1 tsp Baking Powder
1. Pre heat the oven to 180C/Gas Mark 4. Dissolve the coffee granules in boiling water and leave to cool.
2. Place the butter and sugar into a mixing bowl and mix using a stand mixer until the ingredients become lighter and paler.
3. While the mixture is mixing add the eggs one at time. This will prevent the cake batter from curdling.
4. Add the self-raising flour, baking powder and the cooled coffee and mix until everything is mixed in evenly.
5. Line a cupcake tray with cupcake liners. Using a ice cream scoop, place a scoop of the cake batter in each liner. By using an ice cream scoop all the cupcakes will have the same about of batter. Bake for 14 minutes or until the cupcakes have risen and are golden brown.
6. Allow the cupcakes to cool on a wire rack for 20 minutes.