A recipe I always use, but after really testing this recipe at my party I would recommend only using it if you're eating them on the day or within less than 24 hours to get the most out of them.
Makes 24 regular sized/48 mini
125 g butter at room temperature
1 tsp vanilla essence
3/4 cup caster sugar
1/2 cup milk
1 1/2 cups self raising flour
Preheat over to 180*C and line baking trays with patty pans.
Combine all ingredients in bowl, beat with electric mixer on low until combined. Increase to medium until mixture is smooth and has changed in colour.
Diving mixture between patty pans and cook for 20 minutes or until golden and springy. 10 minutes from mini cupcakes.
Turn onto wire rack to cool.
I had never used this recipe before but was SO happy with it. The cupcakes stayed moist and tasted absolutely delicious, and they weren't too oily, which is always a worry when using oil in a recipe. They didn't spoil the patty pans or anything. It also didn't need an electric mixer which was good because mine needed a breather. The original recipe from Martha Stewart is here. The recipe isnt metric, but I used the same thing in a metric size and it all seemed to work out (ie for one non metric cup I used one metric cup)
Makes about 40 cupcakes
3 cups caster sugar
3 cups plain flour
1 1/2 cups cocoa powder
1 tablespoon bicarb soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups buttermilk, room temperature
1 1/2 cups warm water
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
Preheat oven to 180*C. Line baking trays with patty pans.
In a LARGE bowl whisk together sugar, flour, cocoa, bicarb soda, baking powder and salt.
Add buttermilk, oil, and water. Whisk to combine.
Add eggs and vanilla, whisk until smooth.
Divide into patty pans and bake for about 20-25 minutes until springy, or until an inserted pick comes out with a few moist crumbs attached.
Let cool in pans for 5 minutes then transfer to wire rack to cool completely.
Beer n Bacon Cupcakes
I got this recipe here at Brit+Co and altered it a little bit based on suggestions in the comments. I'd done something like this before with raspberry fizzy drink so I knew it would work. It's a cheats recipe with a box mix. I doubled the original recipe to make this one.
I used Young's Double Chocolate Stout, after asking a friend for suggestions.
Makes about 21 muffin size
2 boxes butter cake or vanilla cake mix
500ml oz bottle of beer, reserving 1/4ish cup for frosting
Preheat oven to 180*C and line baking tray with patty pans.
Combine most of the bottle of beer, the cake mix and two eggs. Beat with an electric beater until smooth.
Divide amongst cases and cook for approx 15 minutes.
Beer Frosting & Bacon garnish
20 small strips of bacon
1/4 cup sugar brown sugar
1 cup salted butter, softened
500 g icing sugar mixture
1/4ish cup beer
2 tsp cocoa powder
1 tsp vanilla essence
Cover tray with baking paper, line bacon up and sprinkle with brown sugar. Cook in oven (180*C) until crispy. Dont forget about it and let it go black like I did. Set aside to cool.
Cream butter and icing sugar and cocoa with electric beater, add beer and vanilla and continue until smooth.
This recipe was from my 4 ingredients kids cookbook. I added the caramel chips to one batch of it because I had some to use. My only comment here would be that the cupcakes were a little tricky to pull away from the paper. But not so tricky that you ended up with paper stuck to the cupcake, so in the end a good moist recipe.
Makes 24 cupcakes
1 cup (175 g) self raising flour
380-400 g can Top n Fill or Carnation Caramel
1/3 cup (75 g) butter, at room temperature
(Caramel chips, any amount you'd like)
Preheat oven to 180*C and line baking tray with baking cups.
Sift flour into a bowl and add the caramel, egg and butter.
Beat with an electric mixer until pale and fluffy. About two minutes. (Stir in chips if using)
Divide batter between cups and bake until golden brown. About 10 minutes.
Cool on wire rack.
Pretty much just the vanilla recipe with a tablespoon of rind and some lemon juice.
Orange & Poppyseed Cupcakes
I used a packet for this because it was a last minute decision to add another flavour when I saw it at the supermarket during my trip there on Friday.
From a Women's Weekly Kids cake book
125 g butter, softened
1 1/2 cups (240 g) icing sugar mixture
2 tbs milk
Beat butter with electric mixer until as white as possible.
Gradually beat in half the icing sugar, then the milk, then the remaining icing sugar.
Flavour and colour as required.
This is a trusty recipe from my Hummingbird Bakery Cookbook. Because they are a cupcake shop their recipe gives just enough frosting to work with for 12 cupcakes, as opposed to a lot of cook books that dont allow for enough icing.
250 g icing sugar mixutre, sifted
80 g unsalted butter, at room temperature
a couple of drops of vanilla essense
Cream the butter and icing sugar with an electric beater on medium speed until it comes together, then turn it to slow.
Combine milk and vanilla in a seperate bowl and add to the butter mixture a couple of tablespoons at a time.
Once incorporated, turn the mixer up high and continue beating until light and fluffy. About 5 minutes. The more you beat the lighter and fluffier it is.
I tripled the recipe for my party because I loved ganache and just used it on a heap but I would say generally the amount I'm giving covers up to 12 cupcakes if used sparingly.
1/2 cup thickened cream
200 g dark chocolate
Break chocolate up into pieces.
Heat cream on stove top until it boils.
Pour over chocolate and whisk until smooth.
Beat with electric mixer until it's as stiff as you want it. Work quickly when icing before the ganache hardens.
Cream Cheese Frosting
I just winged this recipe so I cant write it for you. There was 500g of cream cheese then a bit of butter and milk and a bunch of icing sugar. In my experience cream cheese frostings are too sugary and not cheesy enough so I just did it to taste.