Ingredients
- 2 sticks butter
- 3 C cake flour
- 2 C sugar
- 1 1/2 Tbsp baking powder
- 1/2 tsp baking soda
- 4 eggs
- 1 3/4 C buttermilk
- 2 Tbsp vanilla
CHOCOLATE
- 1 C cocoa to dry ingredients
- Decrease flour to 2 1/2 cups
Directions
STEP ONE
Preheat oven to 350
- Mix together until the mixture resembles wet sand
- 2 sticks butter
- 3 C cake flour
- 2 C sugar
- 1 1/2 Tbsp baking powder
- 1/2 tsp baking soda
STEP TWO
Mix wet ingredients together
- 4 eggs
- 1 3/4 C buttermilk
- 2 Tbsp vanilla
STEP THREE
Add half of the wet ingredients to the dry and mix on medium speed for 2 minutes. Add the rest of the wet ingredients slowly – mix for another minute until well mixed. Bake for about 25 minutes until cake springs back. Makes 36 Cupcakes.
Chocolate: Add 1 C cocoa to dry ingredients and decrease flour to 2 1/2 cups.
This cupcake recipe is as easy as 1, 2, 3 and it tastes great and is so moist! This recipe is can be easily adapted for any of the “add-in” ideas below.
Add-In Variations
Starting with this recipe, a mix or your favorite scratch recipe, you can add-in these ingredients to create unique combinations of flavor! All of these “add-ins” are based on any recipe for 36 cupcakes.
Confetti Cake – fold about 1 cup of sprinkles into white batter and bake according to regular instructions. The sprinkles soften as the cake bakes and will just add color to the cake.
Mint Chocolate Chip – mix 1 1/2 cups mini chocolate chips with 1 Tablespoon flour to coat the chips. Fold into chocolate cake batter and bake according to standard directions. Add 6 drops of Lorann mint flavoring and mint green coloring to buttercream icing. Ice the cupcakes and sprinkle with mini chocolate chips.
Lemon Coconut – mix 3 Tbsp Lemon Icing Fruits and 2 Cups of macaroon coconut into a white cake batter. Bake as usual. Ice with buttercream and top with chopped candied lemon zest.
Orange Cream – add 3 Tbsp Orange Icing fruits to a white cake batter and bake. Mix 2 Tablespoons of the Orange Icing Fruit into buttercream icing.
Red Velvet – From this cupcake recipe make the following changes: add 1/4 cup cocoa powder, add 1 Tablespoon white vinegar and add 1 to 2 ounces of red gel color. Bake as usual and top with cream cheese icing. An option for cream cheese icing is to flavor a vanilla buttercream with Lorann Cheesecake flavoring.
Chocolate PB and Banana – add 3 tablespoons of Banana Icing Fruit to a rich chocolate batter and bake as usual. Ice with peanut butter frosting.
Very Berry – add 2 Tablespoons of Strawberry Icing Fruit and 2 Tablespoons of Raspberry Icing fruit to a white cake batter. This will turn the batter pink. Ice with stabilized whip cream frosting or Pastry Pride frozen whipped topping.
Pina Colada – add 3 tablespoons Pineapple Icing Fruit, 2 Cups macaroon coconut and 6 drops Lorann Rum flavor to the white cake batter. Ice with stabilized whip cream frosting or Pastry Pride frozen whipped topping.