Crazy Cupcakes: One Easy Recipe with Endless Flavor Variations!
Save RecipeMy Crazy Cupcakes recipe is so easy! Make flavors like Birthday Cake & Red Velvet or create your own: it’s my best-ever cupcake recipe with endless possibilities.
Hi Bold Bakers!
Amazing, over-the-top cupcakes have been popular for years but my Crazy Cupcakes are a real game changer! Why bake a whole cake and slice it up when you can have little handheld cupcakes, piled high with frosting, filled with unique flavors?
I am 100% on the Crazy Cupcakes train and I am taking it all the way with this master recipe for Crazy Cupcakes! Just like my Crazy Cookie Dough and Crazy Dough Recipes, this recipe for Crazy Cupcakes is one easy recipe with endless possibilities.
Where To Start With My Crazy Cupcakes
My Crazy Cupcakes start with a classic sweet sponge. This recipe acts as your Master Cupcake recipe, your Best Cupcake recipe. No matter what flavor you are making you will never need another cupcake recipe again. This cake is fluffy moist and sweet, making it the perfect canvas for whatever flavors you and your family are craving.
What flavor cupcake can you make?
After you prepare the sponge you simply add in your choice of mix-ins. From classics like Red Velvet and Carrot Cake, to fun flavors like Chocolate and Peanut Butter, I have you covered. My personal favorite is the Birthday Cake Cupcake!
[ Speaking of Birthday Cake, here’s a recipe for a big vanilla one! ]
What flavor frosting can you make?
All of these flavors are topped off with everyone’s favorite part, loads of frosting and extra toppings. These Crazy Cupcakes are a sight to behold, and perfect for any party or just to bring to a friend. If you want to see all the flavors of frosting you can pair with your cupcakes you have got to check out my Crazy Frosting Recipe! I’ve got a recipe for all your favorite frosting flavors from mint chip or coffee, to strawberry and of course chocolate!
Below are just a few of my flavor ideas but you can make so many more. Let me know in the comments below what you make!
Red Velvet Cupcakes
Red Velvet is a classic combining moist make a hint of cocoa powder and cream usually a cream cheese base frosting. The result not only looks so fun but tastes like milk chocolate heaven!
Lemon & Blueberry Cupcakes
Tangy lemon and sweet berries are one of my favorite combinations! This is a great one to make when berries are in season, but if they are not you can always use frozen berries.
Carrot Cake Cupcakes
Carrot cake happenes to be one of my personal favorite flavors! I love the lightly spiced cake combine with the sweet grated fresh carrot. This is a a great way to get in those extra veggies!
Cookies & Cream Cupcakes
You know what’s better than a cupcake, a cupcake combined with an Oreo! That is exactly what this is and its divine! They are RICH, creamy and of course chocolatey!
Birthday Cake Cupcakes
Another classic, these Birthday Cake Cupcakes are so festive! I love to go crazy with the sprinkles here, there’s no such thing as too much!
Chocolate & Peanut Butter Cupcakes
This has to be once of the most Big and Bold cupcakes I’ve made. Kevin loves chocolate and peanut butter so this one was a must. These are a little salty, sweet and pack that chocolate punch. They are addicting!
How to store cupcakes
After the cupcakes are decorated you can cover them in an airtight container and store them for up to 3 days. If you’d like you can freeze the baked and un-frosted cupcakes for up to 3 weeks. To thaw, allow them to sit at room temperature until soft and fully defrosted. Once defrosted you can frost and enjoy!
Check out these other cupcake recipes!
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My Crazy Cupcakes recipe is so easy! Make flavors like Birthday Cake & Red Velvet or create your own: it's my best-ever cupcake recipe with endless possibilities.
- 1 cup (8oz/225g) sugar
- 1 cup (8oz/225g) butter, softened
- 4 eggs
- 1 ⅔ cup (8oz/225g) all purpose flour
- 1 teaspoon baking powder
- 2 tablespoons milk
Carrot Cake Cupcakes
- 1/2 tablespoons grated carrot
- 1 teaspoon raisins , chopped
- 1/4 teaspoon cinnamon
- 1 teaspoon walnuts , chopped
- Cream cheese frosting for topping
- 1 -2 teaspoons cocoa powder , sifted (depending on taste)
- 1 tablespoon peanut butter
- Peanut butter frosting for topping
- Reeses peanut butter cups for garnish (optional)
- 1 Teaspoon of lemon zest percupcake
- 2 tablespoons fresh blueberries
- 1 teaspoons vanilla extract
- Buttercream frosting for topping
- Lemon zest for garnish
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon sprinkles
- Buttercream frosting for topping
- Sprinkles for garnish
- 1/2 tablespoon cocoa powder , sifted
- Red food coloring
- Cream cheese frosting for topping
- 2 Oreo cookies , crushed
- Extra Oreo cookie for garnish
- Buttercream frosting for topping
- Preheat your oven to 350oF (180oC) and line a cupcake tray with cupcake liners.
- In a stand mixer fitted with a whisk attachment beat your butter until fluffy.
- Add your sugar and cream together the sugar and butter until light and pale in color..
- Add your eggs one at a time, being sure they are fully incorporated between each one. Then add in the milk.
- Add the dry ingredients and mix until a smooth batter is formed.Do not over mix.
Scoop a 1/4 cup (4 tablespoons) of crazy cupcake batter in a bowl.
- Next depending on which flavor you'd like to make mix in your add-ins.
- Bake for 16 to 18 minutes then remove from the oven and allow to cool fully before frosting.
- Enjoy!
Watch the Recipe Video!
For peanut butter frosting: One tablespoon of peanut butter should flavor 4ozs/125g of buttercream frosting, but this depends on your taste. I suggest you taste as you go.
This amount should frost 4 cupcakes depending on how you use it.
Get My Crazy Cookie Dough Recipe!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi Gemma:
I’ve solved my caramel swirl dilemma. After I baked the cupcakes I cooled them then took an apple corer and went halfway down the cupcake. I cut ‘the core’ in half, put 1 teaspoon of salted caramel in the hole and replaced the top half of the core back in the cupcake and frosted them to hide the hole. Yummy, yummy, yummy. I have stalkers now as every time I’m in the kitchen I look out my window to see most of my neighbors looking in. Since summer and picnic season is right around the corner…any cooking for crowds recipes. Started to brine my corned beef today so it will be ready for St. Patrick’s Day.
Ah, i am delighted to hear that! In terms of crowd pleasers i always suggest my best ever brownies or blondies!
In the instruction it states to add cream and sugar; however, only 2 T of milk, is this the cream you are talking about?
Hi, no i warm the milk. Enjoy!
cream together the sugar and butter until light and pale in color Means to mix them so no cream cream here is a baking term of mixing 2ingredients until they re like cream
Loved these, they looked amazing and got a great review. I filled them with colored icing for a Friends baby gender reveal. Very magical. They were very dense though. Would this be from overmixing? I followed the recipe as closely as possible.
Hi Jessica,
That is great, what a lovely idea!
I think they may have been over handled! A light hand bakes the best cakes. The secret is not to develop the gluten in fine baking. Mix your wet ingredients, beat butter and sugar really well until pale, then add the eggs slowly while beating. This aerates the mix, then fold in the flour, that is best for this type of sponge.
I hope it helps, thank you for being in touch,
Gemma 🙂
Hi 👋 mine came out hard. What did I do wrong. I made them mini and baked it for 12 minutes at 350f. Please help!
Hi Karren,
Sounds like you changed the recipe!
If you substitute ingredients you would get a different result. However, these should not be hard, no matter what you do! Mixing a sponge is a gently done, so as not to activate the gluten in the flour, and toughen the result. If you made these really small then you may also have over baked them. A full sized one will bake in about 12 – 15 mins.
I hope this helps you to figure it out,
Gemma 🙂
Great easy recipe my cup cakes turned out purrrfect. Will make again tomorrow!!!
YAY, next time share a photo with us!
Hi
I can’t wait to try this recipe.! Can u tell me the exact amount I would need for the birthday flavor for the entire batch .. thanks!
Hi for this i would use 1 teaspoon of almond extract, one teaspoon of vanilla extract and 1/3 cup of sprinkles. Enjoy!
I love your recipes. The consistency and the taste.. I tried it and It makes me crazy to bake more.. Many thanks to you.
I’m delighted to hear that! Send us a photo next time!
I am very pleased with the height and consistency of these cupcakes. I added 1/2 teaspoon baking soda to the recipe. It’s the first time in ages I’ve made cupcakes that actually came out of the oven and maintained a nice dome shape.
Fantastic! I am so delighted it worked well for you Bold Baker!
Hi – just to clarify, the recipes you have listed for your mix-ins are per cupcake (1/4 c batter)?
yes, that’s correct!
Hi Gemma, I am wondering what kind of butter you are using? Which one are better, unsalted or salted butter?
Hi Farah,
Actually I always use salted butter, but that is because I grew up with it. You can use a sweet/unsalted butter too. I add salt to every recipe, I know, not always suitable for everyone. Salt is about bringing out the flavor of other ingredients. For you, decide, add a little to the bake if you wish, if not, leave it out, it is rarely essential,
Gemma 🙂
Sent the same twice….sorry…
Haha! No problem, thank you for being in touch,
Gemma 🙂
Hi Gemma!
I love all your recipies😀
They all turn out so well!
I was just wondering by how much should i increase the ratio for the red velvet cupcakes?
Can’t wait to try them!!
Hi there,
Two tablespoons of sieved cocoa powder, and a teaspoon of cinnamon, if you are using that, will give a good result.
I hope you enjoy this recipe,
Gemma 🙂
We made a half batch of all birthday cake cupcakes for my daughter’s birthday, and they were wonderful! Whenever I need a fail-proof baking recipe, I go to Gemma first!
YAY, i am delighted to hear that great job!
Hi Gemma,
You are the best! I have tried lots of recipes from your website and most of them have been truly appreciated by my family.. I made strawberry cupcakes using your crazy cupcake recipe this time and topped them with cream cheese frosting. Thankyou for all the wonderful recipes!! Lots of love from India!!
Love to hear that!!!
Thanks for trying out my recipes 🙂
Gemma.
Hi Gemma!
Is it possible to keep the cupcake batter for later?
Yes, it can be made ahead, i would bake it off no longer than 1 day later.
Hi Gemma!
I am Drishti. Wanted to know if I can use whole wheat flour for this and other recipes too that includes all purpose flour/ cake mix flour.
Would really love to get this information
Hi there, for this recipe i would stick with regular flour. Enjoy!
What about yellow or vanilla cake??
Hi Dominique,
this recipe will work well as a vanilla cake too. See also (https://www.biggerbolderbaking.com/painted-cake/) the cake recipe here is a great vanilla sponge.
Thank you for being in touch,
Gemma 🙂
Hello, how would I make one full batch of the same flavor?
Hi there i would just triple the amount of add ins depending on what flavor. What flavor are you thinking of making?
thank u so much geema.u give us basic cpcake batter.its really helpful.
It’s my pleasure, enjoy!
Hi Gemma,
I watch all of your great videos. They are so very tempting always insisting me to bake because I love to bake. I have a question, can I use egg substitutes in this recipe. And if i can, Can i use combination of different egg substitutes like applesauce and buttermilk?
Thank you so much for your wonderful videos and recipes 😀
Hi there, im delighted to hear that! Yes you can use either one you like 😀 Enjoy!
It takes a lot longer for my cupcakes to cook… Any ideas why? I’m easily 5 minutes longer or more until toothpick is coming out clean and the toys are getting a bit brown…
Hi Tania,
I am guessing you are using an OTG. This is a matter of getting to grips with baking in this type of oven. There is a grill/broiler on top, which is cooking the tops of the bake, without baking them through. Read the instructions for your particular oven, they vary, there is no general rule,
Gemma 🙂
What’s an OTG? I have a regular oven, as far as I know. The broiler is underneath the oven….it’s happened to me both times that I’m having to cook the cupcakes longer than what it says and then the tops get brown and a little hard…not entirely bad, but not what I expect from a cupcake…
Tania I’m a little miffed by that. it shouldn’t be the case. Have you tried other cupcakes in there? has this happened before?
Gemma.
Hi! Can u use bicarbonate of soda instead of baking powder will it still rise?
Hi Elysia,
Bicarbonate of soda, an alkaline, is only a raising agent if it used in conjunction with an acid ingredient, such as cream of tartar/buttermilk/lemon juice/yogurt.
Baking powder is a balanced raising agent (https://www.biggerbolderbaking.com/make-baking-powder-baking-soda/) you will see it explained here.
No, you cannot use it on its own in this recipe, it will not be good.
I hope this helps,
Gemma 🙂
Hie Gemma,
I made all the cupcake types u mentions but the blueberry one.. coz it’s hard to find them in our country..
Instead i made one with edible cookie.. they all tasted very good. But the timing wasn’t right at the first. So I finally baked them for 20mins and they came out great!!
I had a doubt though.. how to store these cupcakes n for how long they stay good. As I kept them in the fridge they became really hard. Idk why that happened.. i made another batch and kept them in room temp and they were fine for 2 days. Please give a proper suggestion on how to store them and how long they can be stored..
Hi there,
this type of bake is best eaten fresh. If you store it it is best refrigerated, in an airtight container. The trick is to remove to room temperature about 20 minutes before serving, that will bring back the texture for you. Stored like this they will keep well for about 5 days.
at cool room temperature 2 – 3 days, and this depends on where you live.
I hope this helps, thank you for being here with us,
Gemma 🙂
Hi Gemma, can I use cake flour instead of all purpose flour in your red velvet cupcakes. if so can you give me the exact cups to use based on your recipe using all purpose flour. Thanks.
Hi Maria,
Yes, and the amount will be the same.
This is a proportional recipe, easy to remember if you use a scales to measure. It is forgiving too, if it feels a little stiff add a touch more milk.
1 cup (8oz/225g) sugar
1 cup (8oz/225g) butter, softened
4 eggs
1 ⅔ cup (8oz/225g) all purpose flour (I take 1 cup as 5ozs, as I tend to scoop the flour, if you level the cup it should be 4ozs or so, so 2 cups for this recipe)
1 teaspoon baking powder
2 tablespoons milk
I hope this helps, this sponge makes a great cake too, and this amount will make an 8×8 inch cake, or two 8×8 sponge sandwiches.
I hope this helps,
Gemma 🙂
Hello Gemma can I use oil instead of butter becoz butter s very costly .
Yes, you can!
how much oil needed equivalent to the butter?
In many recipes you can replace the butter with oil. You can also replace it with margarine. The issue is that you must reduce the oil quantity as butter is more than fat. You will use about 1/3 less oil than butter, but if you use a baking margarine you can replace it like for like.
I would like to use your basic recipe to make cupcakes with fresh orange juice. What changes/quantites would you suggest?
b.
would add orange zest and the juice of 1 orange. Lovely idea!
So are the measurements for the add-ins for one cupcake? What would be the proportions for the whole batch of one flavor? Just times the measurements by 12?
Thanks, can’t wait to try!
Hi! That would depend on that flavor you’re doing. Which on were you thinking of?
Yes, I have the same question. I would like to know for red velvet, oreo, blueberry lemon, birthday.
Hi Christine,
This recipe is designed to be experimented with, and it is a great basic sponge too for a cake. The red velvet one is there, oreo is just crushed cookies, depending on the amount of batter, about one cookie per cupcake at muffin size. Birthday cake is sprinkles, and the Lemon blueberry one is there too. I cannot find the thread of this question, so I am hoping I am hitting it right. It is about proportion when adding things, you can judge it,
Gemma 🙂
hi ms. gemma!
First, I just want to ask if i will use this recipe for chocolate cupcakes, how many cups of cocoa will i add in this recipe?
Second, I just want to ask if i will use this recipe for carrot cupcakes, how many cups of cocoa will i add in this recipe?
Thank you!
Hi Bernadette,
For a whole batch of chocolate add 1/4 cup of cocoa powder to the whole batch. For carrot add around 1 cup grated carrot .
Hope this helps,
Gemma.
I want to make the lemon and blueberry cupcakes instead of a variety, how would you change the recipe?
Great question! I would use the base batter then add 1/2 cup of fresh or frozen blueberries and the zest and juice of 1 lemon. I hope that helps! Enjoy!
Hie Gemma,
I made all the cupcake types u mentions but the blueberry one.. coz it’s hard to find them in our country..
Instead i made one with edible cookie.. they all tasted very good. But the timing wasn’t right at the first. So I finally baked them for 20mins and they came out great!!
I had a doubt though.. how to store these cupcakes n for how long they stay good. As I kept them in the fridge they became really hard. Idk why that happened..
Hi there,
Good that you are baking with us.
If you refrigerate this type of thing it will stiffen up in the cold, but will soften out again at room temperature.
Store in an airtight container, and they will stay in good condition for about 5 days. Remove to room temperature for about 20 minutes before serving, while you are making the coffee/tea!
Good job, you managed this very well,
Gemma 🙂
Thank you for the note.. i love your recipes.. best ever brownie is my most favorite.. keep up the good work.. 😋 loving to be part of this..
Hi there,
We are loving that you are here too <3
Thank you for your kind comment,
Gemma 🙂
Can a beginner complete this recipe? I have never done cupcakes from scratch before but would like to make some for my Kindergarten class. Your directions seem simple enough but I am unsure of how much time needs to be spent completing each step. I am nervous about overmixing the batter. I also need to know what speed the mixer needs to be on (I will be using a hand mixer) and what does fluffy butter look like?
Also, do you have a simple frosting recipe for beginningers?
Hi Chelsea,
This cupcake batter is as easy as it gets! If you are weighing the ingredients you will see it is proportional, easy to remember.
As a teacher you will know that experiential learning is the best kind of learning. Try it in other words.
1. use real butter, softened.
2. beat it with the sugar at high speed, you will see it changing color.
3. Beat the eggs, and slowly beat this into the butter and sugar mix.
4. Fold in the sieved flour, gently, this is where you may over mix, so use a large spoon.
5. Add a little milk if the batter seems too thick, A LITTLE!
Butter cream is also proportional when you measure it. Try that too. You can make a little to try it. 2ozs butter to 4ozs powdered sugar, and a few drops of milk. Again this is about beating the butter and sugar, and you will see the changes. You can then add cocoa/coffee/lemon zest/color or whatever the occasion demands.
I hope this is of help. Now go to it, try it, test the theory, you know how to do that!
Gemma 🙂
Hi Miss Gemma!Thank you for sharing your recipes.Can i use hand mixer instead and still get the same results?
Hi Christelle,
Really glad you like this recipe. Yes, absolutely use an electric hand mixer. I’m a huge fan of them.
Best,
Gemma.
Will be trying this cupcake recipe for my kids.I love watching your videos. Just a question, I don’t have a stand mixer at the moment,can i use my hand mixer instead and still get the same results?
Hi Christelle,
You sure can! Back in the day this recipe would be made with a wooden spoon and a bowl, all will be well.
Tip: Make sure the butter is soft, not melting, just soft enough to be creamed well with the sugar. Then beat the eggs separately and slowly incorporate in to the beaten butter and sugar. The flour is then gently folded in, no more beating!
I hope your and the kids will love this recipe,
Gemma 🙂
Hi Gemma, can you please let me know how much cocoa powder is needed for 12 cupcakes? I have tried your brownies recipes it was super.. thanks for yummy recipes.
Hi Aysha,
I’m really glad you liked the brownies. I would say add 1/4 cup (4 level tablespoons) of cocoa powder.
Best,
Gemma.
Thank you for your help Gemma.. it really means a lot..
I made the crazy cupcakes today . The results is really awesome, and yummy 😋 Thank you so much for sharing your recipe . I want to upload some photos to share how it goes but I don’t know where to upload . I saw your videos through YouTube and I like how you explain how to make it , simple to understand. Looking forward to try more of your cooking videos .
Hi Melreid,
Good! I am really delighted you had success with this recipe, well done you.
If you scroll to the end of the posts there is a SUBMIT button right there for you. Take a look through the posts here too, there are 600+ recipes for you to try.
Thank you for being in touch,
Gemma 🙂
My family really loves it , i made one again today and only used 2 eggs ( I don’t have enough eggs) hopefully still taste good . I’m still waiting for the result . Thanks I found where to upload photos 🙂
I’m thrilled to hear that, Melanie !! Thanks for trying it out 🙂
Best,
Gemma.
Hi , how can I make coffee flavor .. looking forward for u suggestion. thanks
Hi Sarah,
easy peasy! There is a chicory coffee type thing, called Camp coffee/Irel coffee which works really well as a coffee flavoring for baking. A couple of teaspoons to a full batch of this batter will do it. you can also make up a heavy coffee mix, two teaspoons of good coffee powder dissolved in a little hot water. This will give you a rich coffee flavored syrup to add to your baking, frosting etc.
You can make a frosting with this too, powdered sugar, a touch of butter and a little of this syrup. That would make a great coffee fudge frosting. Look to this recipe for the idea, scale it up or down to suit your need (https://www.biggerbolderbaking.com/chocolate-fudge-frosting/).
I hope this is of help to you,
Gemma 🙂
Thanks a lot , will try soon
SO simple to make and the frosting is amazing. My only mistakes were 1. Overfilling the cases (I’m greedy haha) and 2. The Oreo crumbs weren’t fine enough to squeeze through my piping nozzle. This is much new go to recipe for cupcakes and frosting. The key to frosting is definitely patience. Thanks so much for sharing. 😊
Hi there,
Thank you for this kind, and funny review! Haha, yes, we have all been there with the ingredients too big to get through the icing nozzle! 😉
I am happy you liked this recipe, this is a great basic sponge mix for any of your baking, so forth and bake! loads of things,
Gemma 🙂
They turned out great, thanks for posting this recipe 🙂
Do you know how many calories there are in a cupcake from this recipe excluding additives for flavor?
Hi there,
I am happy to hear that you liked this recipe, it is a good one for your repertoire. It makes a good cake too!
There will be about 300 calories in a cupcake weighting about 100g.
Thank you for being in touch.
Gemma 🙂
Okay, thanks.
Hey Gemma,
I teach middle school FCS and love using the crazy recipes for class to give the students some individuality. We are having a cupcake war competition this week and one group is planning on making pumpkin cupcakes. Any idea/suggestions as to how much pumpkin they should add in to make their cupcakes. We are going to give it a try and see what happens but I thought I would ask and see if you had tried this flavor profile yet. TIA
Hi Holly,
Haha! I think that will be a war zone!It may be worth adding the pumpkin puree as a center to the cupcake. That is just a little spoonful in the center, covered over with some of the sponge. A touch of pumpkin spice then to the sponge, but a touch, easy to overwhelm it. Each cupcake should have a pinch, what you could gather in your pinched thumb and finger. (https://www.biggerbolderbaking.com/pumpkin-pie-spice/) this is the recipe for the spice, but even a touch of cinnamon would be great.
Take a look at this recipe too (https://www.biggerbolderbaking.com/pumpkin-cupcakes-halloween/) they can get some decorating ideas!
Good for you, love to have teachers here with us, a skill for life!
Gemma 🙂
Hey Gemma,
I was wondering how long these cupcakes will last in the refrigerator.
Will look forward to your answer😁
Hi there,
Really, when stored in an airtight container they will sit happily for about 5 days in the fridge.
room temperature varies around the world, so you have to judge that. Remove to room temperature about 20 minutes before serving in a warm place.
Gemma 🙂
Hi, I recently bought a mixer because I want to start baking for fun 🙂 This will be my first cupcake try.. can I split the ingredients to make 6 cupcakes instead of 12? Also, I am not sure in which level or speed your I use the mixer to mix the butter and eggs and then dry ingredients. Thank youu
Hi there,
Good for you, I hope you have lots of baking fun with your new mixer.
The butter and sugar is beaten, with the beater, not the wire whisk, until it looks white and light.
The eggs are beaten in quite fast, in small amounts.
The dry ingredients are best incorporated by hand, folding them into the wet/butter/egg mix.
This will ensure that you do not over mix and toughen the batter.
I hope this is of help to you,
Gemma 🙂
Hi Gemma , im new appericiate your reply i want to ask sugar added is normal sugar or castor sugar??
Hi there,
here in the US there is just one grade of white granulated sugar, it is really fine, like a caster sugar in Europe and in other places too. I would use caster sugar in Ireland and the UK, as the granulated sugar tends to be a larger grain.
I hope this helps,
Gemma 🙂
Hi..gemma Im not good in english but i will try, i just wanna ask if i want to make 14 pcs of cupcakes how many cup of flour,baking powder,baking soda,butter,sugar,buttermilk and egg,promise i will post here my cupcake,thank you for helping me.
Hi Armin,
The recipe here will make about 18 cupcakes. This is a proportional recipe, you can easily cut it down if you wish, or make 18, and share!
Gemma 🙂
hi gemma.. im just a beginner in baking…and wants to know more.. can i replace butter with vegetable oil… hope i can hear from you soon…tnx in advance😊😊
Hi Tyn,
I am delighted to have you baking with us. In many recipes you can replace the butter with oil. You can also replace it with margarine. The issue is that you must reduce the oil quantity as butter is more than fat. You will use about 1/3 less oil than butter, but if you use a baking margarine you can replace it like for like. Let us know how you are managing the recipes, this one is a good place to start,
Gemma 🙂
Hi! I was wondering how to best store the batter if I wanted to make a different cupcake everyday, rather than a bunch at one time. We are having a birthday week celebrations for my bf and I want to make him a different flavor everyday 🙂
Hi Rachel! What a sweet idea! Unfortunately, once you add the raising agent (baking powder) to the base batter it begins a chemical reaction. That means your batter is really only good for about 24 hours but it’s ideal to use it right away to get that rise. I’d recommend making all your different flavors at once. Freezing the other ones, then defrosting them and toasting them back up everyday along with your decorations. I’m sure he will love it! 🙂
Hi Gemma
Love to watch all your videos and so very much appreciate you sharing your knowledge & skill with the rest of us passionate bakers. I have a question regarding your “crazy cupcake recipe” I have plans to make red velvet cupcakes for my young daughters upcoming Halloween celebration at her school. I know that traditionally vinegar and buttermilk are added to the batter not only the nice rise, but also for that distinct flavor and to get that beautiful red color reaction with the usually “natural” non-Dutch baking coco. Can you please tell me If I should add the vinegar and buttermilk to the recipe, if so how much of each, and do I need to alter the original recipe in any way. I also wanted to ask that you used dark chocolate baking coco which I’m a big fan of but it’s usually a combination of natural and Dutch chocolate, which chocolate should I use and any particular brand. I usually use “ Hershey’s special dark baking cocoa powder and either Hershey’s natural or Ghirardelli’s natural. Is there a better coco brand? I also love adding coffee to any chocolate flavored baked goods I feel it brings out the chocolate flavor, do you suggest adding coffee to this recipe, will it alter the flavor or just intensify? If so, how brewed or added instant grind &how much? You also used your own beet food coloring.. does it alter the flavor? Can you share with me on how it’s made or any alternative to get that rich red color… I’m not a fan of us using so much artificial coloring in a batter, what food coloring do you suggest gel, liquid and how much for this recipe? Thank you in advance for your help, I’ll be sharing pictures once these cupcakes are completed for the upcoming event on the 31st.
Hi Adriana,
What you are describing is more or less the traditional red velvet cake, which as you say, never had red color added. It did have vinegar/soda/buttermilk and in some cases beets, and it was never the bright red we see today. The recipe here (https://www.biggerbolderbaking.com/3-layer-microwave-red-velvet-cake/) is a bit closer to what you want, and there are many recipes out there for the traditional cake with ermine frosting, again a great cake.
I think you need to google for a ‘Classic’ red velvet cake, if you add the word ‘beets’ to your search it may bring up something for you. I think adjusting my recipe to that extent may cause an issue for you, though I am not sure what! Mine is a classic Victoria sponge, balanced and proportional, I would be concerned about upsetting it too much.
I LOVE Ghirardelli chocolate and their cocoa too. I know that is not available everywhere, so any of the top brands will work well for you. I think I would not add coffee to a recipe for red velvet, though it is a perfect addition to this sponge recipe for a coffee cake.
I hope this helps you, keep it as simple as you can! Kitchn.com have a good recipe!
Gemma 🙂
Hi Gemma
Thanks for your reply. Would you say this cupcake recipe close in texture to the traditional red velvet? Would you suggest substituteing cake flour for either the cupcake or red velvet cake recipe you suggested…. would it improve either of the cake recipes and would I need to alter any of the other ingredients? Can I make your red velvet recipe you suggested in the oven verses the microwave and if so at what suggested temperature and cooking. Can I use that recipe to make cupcakes and if so would I need to modify the recipe and if it can be made in the oven what is the suggested temperature and cooking time.
Thanks again in advance, looking forward to your reply and trying one of these recipes.
Hi Adriana,
The microwave recipe I use can easily be made in the oven. Choose 180C/350F for about 25 -40 minutes, depending on the pan you use. You will need to keep an eye on it to check the bake. This could also be made as a cupcake.
Cake flour is a flour which is a bit lighter in gluten than all purpose flour. Handling all purpose flour carefully, not over mixing, will give great results.
I thing you should choose a recipe and run with it, chopping and changing a recipe can bring odd results, the smallest change can sometimes ruin it.
I would need to run some experiments myself to be sure of the results.
There are so many iterations of red velvet cake that it is difficult to know what the original is! Try one recipe, see how it goes for you,
Gemma 🙂
Ok Gemma will do and thanks so much for all your advice. I was asked a favor to make a jelly roll cake but in layers and shape of a birthday cake. Do you have any good recipe for a jelly role cake lol.
Hi there Adriana,
Sure do (https://www.biggerbolderbaking.com/swiss-roll-cake/) with or without the design, I think that is what you are looking for,
Gemma 🙂
Hi Gemma,
This recipe is awesome…Can we replace butter with shortening.. Will it work the same way….
Thanks ,
Krith
Hi Krith,
I think it depends on what you mean by shortening!
Margarine will work very well in this recipe, the block type, designed for baking is best. The spread type may be a bit too soft.
The white hard vegetable fat will not be so good, though it can work well in some pastry.
I hope this helps, thank you for being in touch,
Gemma 🙂
Hi Gemma!
How can 1 cup and 1 2/3 cups be the same in oz/g? I am confused!
1 cup (8oz/225g) sugar
1 cup (8oz/225g) butter, softened
4 eggs
1 ⅔ cup (8oz/225g) all purpose flour
I would appreciate your feedback before I try this recipe 🙂
Hi Jillian,
Confusing, I know!
Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
I hope this is of help to you,
Gemma 🙂
Very well explained. You are a great teacher Gemma . I love to see all your posts , Right now my baking accessories are in the garage due major shifting . Hopefully I get back to my favourite hobby 😘
Hi there,
thank you for this kind comment, I appreciate your support.
I hope your major move will work well for you, and that you will soon be happily baking in your new place.
Thank you for being in touch,
Gemma 🙂
Seems similar to pound cake old school recipe one pound of flour sugar and butter and eggs! Is this same texture of pound cake since it is like half the recipe?
Thanks
No, it isn’t as heavy or dense as a pound cake. This is a very common cake in Ireland 🙂
Gemma.
I used 1 and 2/3 cups of flour and it made the heaviest cupcakes, I could hardly swallow. Weigh it out!
Hi there,
This recipe is proportional. When you weigh it the butter/sugar/flour all have the same weight. The eggs then come in at 1 per 2ozs/56g.
This makes this recipe easy to remember, and quick and easy o whip up too.
Thank you for ‘weighing in’ here,
Gemma 🙂