Your #1 Online Baking Destination!


Small Batch Cupcakes: Red Velvet, Cookie Dough and S'more Cupcakes made in a Toaster Oven! the perfect recipe for 4 cupcakes

Small-Batch Cupcakes Made in a Toaster Oven: 3 Bold Flavors!

Save Recipe

Hi Bold Bakers!

I love having a YouTube channel for lots of different reasons. I get to share the one thing I’m good at with people who love the same things I do–Baking! Another is that it challenges me. It challenges me to get better at my craft and to keep learning. Like with cake decorating. I was never a cake decorator until you wanted to know how to easily do it. So I had to learn so I could show you.

The other challenge is to find a better solution to baking problems my viewers run into on a regular basis. Problems that initially seemed impossible. Like “Gemma, make a cake without using an oven!” Seriously? How could I do that? Anyone know? What would that even look like? I’ll tell you what it looks like: 6 Microwave Mug Cake videos, 35 mug cakes recipes, from breakfast to pies, 8 million video views collectively and a microwave that paid for itself!

However, once I had solved one problem and was very proud of myself, another arises like, “Gemma, can we make your mug cakes in a toaster oven?” The answer is Yes, you can. However “toaster oven” kept on coming up in comments so I thought there was something there. Why not create recipes that are specifically made for a toaster oven?

Now it’s early fall, kids have just headed off to college for the first time. They are living in dorms, sharing kitchens or they just have a toaster oven and a small fridge (that always ices over for some reason) to rely on for their meals. You have to get savvy right? Make do with what ya’ got and all that. Well there are two things that are a sure thing: 1. College students are always hungry, and 2. The most popular person in the dorm is the person that feeds people! Believe me, I’m speaking from experience.

So, knowing all of this I have taken 3 of my best, over-the-top cakes and made them into small batch cupcake recipes that yield 4 perfect cupcakes. They are a perfect size to fit in a toaster oven and they all can be made in a normal oven too.

The great thing about this small batch of 4 cupcakes is that they just require a handful of ingredients, a bit of flour, sugar, an egg…nothing that you wouldn’t already have on hand. Also the fact that it’s just 4 means you are not making more then you need. However you will have to choose wisely who will have the other 3! If I could be so bold, I recommend someone who is good at doing the dishes, your friends that will do the grocery shopping, and the person with a car. Perfect math.

Homemade, Small Batch, Red Velvet, Cookie Dough, S'more, Cupcakes, Toaster Oven, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make small batch cupcakes

The Red Velvet Cupcakes came from my hugely popular Red Velvet Cheesecake Cake . I ADORE Red Velvet everything! One of my absolute favorite Red Velvet inspired desserts is actually a breakfast, Red Velvet Pancakes with Cream Cheese Frosting. If these pancakes are not the best thing you have ever had for breakfast then I’ll eat my hat!

Homemade, Small Batch, Red Velvet, Cookie Dough, S'more, Cupcakes, Toaster Oven, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make small batch cupcakes

The Cookie Dough Cupcakes are made from a Victoria Sponge recipe. This is a basic, delicious cake recipe that is beautifully simple. I use this cake a lot and even made a “Naked” Wedding Cake using it. It really never fails. In Ireland, it is one of the first recipes kids make and they make them into buns, aka cupcakes. The extra Big and Bold twist in the cupcake is the ball of cookie dough in the middle. It’s like a chocolate reward in the center. I used my edible cookie dough in the middle but feel free to use whatever flavor you like.

Homemade, Small Batch, Red Velvet, Cookie Dough, S'more, Cupcakes, Toaster Oven, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make small batch cupcakes

For the small batch of S’more Cupcakes, I took my Best Ever Chocolate Cake recipe and cut it down to make my little cupcakes. To make them into a true S’more I added a layer of Graham Crackers on the bottom and while still warm from the oven, toasted a marshmallow on top. S’mores are just a dessert I will never tire of, which I’m sure you know considering I have made a No Bake S’more Cheesecake, S’more Pies in a Jar and even went so far as to make a Homemade S’more From Scratch. I regret nothing!!!

Homemade, Small Batch, Red Velvet, Cookie Dough, S'more, Cupcakes, Toaster Oven, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make small batch cupcakes 

Get even more Small Batch Cupcakes for Spring here!

Buy the Toaster Oven I use on Amazon: http://amzn.to/1PjreMd

Buy the Cupcake Trays I use on Amazon: http://amzn.to/1GxaXvW

 

4.61 from 38 votes
cupcakes, red velvet cupcakes, cream cheese frosting, small batch, baking, gemma stafford, bigger bolder baking, recipes for college students, single serving, red velvet cake, toaster oven, toaster oven recipes
Red Velvet Cupcakes: Small-Batch Cupcakes
Author: Gemma Stafford
Ingredients
  • ½ cup plus 2 tbsp (3oz/85g) all purpose flour
  • ¼ cup plus 2 tbsp (3oz/85g) granulated white sugar
  • ¼ teaspoon cinnamon
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 generous teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 egg , at room temperature
  • ¼ cup plus 2 tbs vegetable or canola oil
  • 4 tablespoons buttermilk
  • 2 teaspoon red food coloring (good quality)
  • 1/2 teaspoons vanilla extract
Instructions
  1. Preheat the toaster oven or regular oven to 350oF (180oC)
  2. Line a small cupcake tray with 4 cupcake liners*
  3. Sift the flour, sugar, cinnamon, cocoa, baking soda and salt into a large bowl. Whisk the ingredients together by hand
  4. In another bowl, combine the buttermilk, oil, eggs, vanilla and red food coloring. (add more red food coloring if you want a darker color)
  5. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
  6. Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
  7. Once baked, take them out of the tin and cool on a baking rack until cold.
  8. Decorate them with some cream cheese frosting.
  9. Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.
Recipe Notes

*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.

if you don’t have a small cupcake tray use silicone cupcake liners.
This cake cooks fast so check if after 12 minutes. You don’t want to overcook it.

 

4.67 from 30 votes
cupcakes, cookie dough cupcakes, chocolate chip cookie dough, small batch, baking, gemma stafford, bigger bolder baking, recipes for college students, single serving, cookie dough, edible cookie dough, toaster oven, toaster oven recipes, recipes to make in a toaster oven, cookies, chocolate cookie
Cookie Dough Cupcakes: Small-Batch Cupcakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 4
Author: Gemma Stafford
Ingredients
  • ¼ cup (55g / 2oz) butter, at room temperature
  • ¼ cup (55g / 2oz) caster sugar
  • 1 egg , at room temperature
  • ¼ cup (55G/ 2OZ) flour
  • 1 tsp baking powder
  • 4 tablespoons of cookie dough , rolled into balls
Instructions
  1. Preheat the toaster oven or regular oven to 350oF (180oC)
  2. Line a small cupcake tray with 4 cupcake liners*
  3. Place your cookie dough ball into the liner
  4. With a hand mixer or by hand cream the butter and sugar together in a bowl until pale.
  5. Beat in the egg until combined
  6. Mix the flour and baking powder together and then fold it into the butter mix using a large metal spoon
  7. Spoon the mixture into the paper cases until they are ¾ full.
  8. Bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp.
  9. Store the cupcakes at room temperature for up to 3 days.
  10. Decorate them with cookie dough buttercream frosting. (recipe in blog post)
  11. Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.

 

4.71 from 24 votes
cupcakes, S'more cupcakes, small batch, baking, gemma stafford, bigger bolder baking, recipes for college students, single serving, red velvet cake, toaster oven, toaster oven recipes, desserts, more desserts, chocolate cupcakes, graham crackers, homemade
S'more Cupcakes: Small-Batch Cupcakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 4
Author: Gemma Stafford
Ingredients
  • ¼ cup (30g/1oz) all-purpose flour
  • ¼ cup (50g/1 ¾ oz) sugar
  • 1 ½ tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons buttermilk*
  • 1 tablespoons vegetable oil , or any flavorless oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons freshly brewed hot coffee *
  • 1 cup (around 5 cookies) crushed graham crackers (digestives or other plain cookies)
  • 4 large marshmallows
Instructions
  1. Preheat the toaster oven or regular oven to 350oF (180oC)
  2. Line a small cupcake tray with 4 cupcake liners*
  3. Measure 2 tablespoons of Cookie crumbs into each cupcake liner
  4. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand
  5. In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee
  6. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
  7. Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
  8. Once baked, take them out of the toaster oven and turn on the broiler (grill) setting
  9. Place the marshmallow on top and pop them back in the toaster oven until the marshmallow has toasted and is golden brown, roughly 2-3 minutes
  10. Take out and cool before eating. These cupcakes can be made in advance and topped with the marshmallow when ready to eat.
  11. Store the cupcakes at room temperature for up to 3 days.
Recipe Notes

*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.
If you don’t want to use coffee then just use more buttermilk
if you don’t have a small cupcake tray use silicone cupcake liners
This cake cooks fast so check if after 12 minutes. You don’t want to overcook it.
if you don’t have a grill then just pop them in the oven at 350F, but just know they might not get as toasted.

 

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

17 Images
Submit Your Photos
Debbieaussie
SamMartin
JoHope
FarishtaSakib
FarishtaSakib
FarishtaSakib
Shikha
Petra
JodiLee
JodiLee
Redyin
Redyin
LovelyQueen
Kittypowts
Eleanore
kbalbuen
Pamela Correa
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

256 Comments

Write a Comment and Review

  1. Kris on December 8, 2017 at 3:10 pm

    Hi, Gemma!!! I tried this recipe for the first time and it was also my first time to bake ever. The taste was great and I followed the steps on this recipe but the result is a little bit dry. I am wondering what could be the reason.
    Hoping for your timely response. Thanks a lot!!! I really enjoyed watching your videos.

    • Gemma Stafford on December 9, 2017 at 2:28 pm

      hummm, I’m not sure why that would be. I didn’t have the same experience. Maybe baked 2 minutes less or so.

      Hope this helped!
      Gemma.

  2. Eiman on November 29, 2017 at 7:50 am

    Hello gemma were having a party in my class on sunday and the teacher said everyone has to bring something in so I was wonder if it would be possible if you had the time for you to double this recipe to make 15 or, if you had any other recipe in mind you think would be suitable please let me know, though I think that this recipe is more suitabe because I have everything I need at home

    ,Eiman
    PS love your baking????????????

    • Gemma Stafford on November 30, 2017 at 7:07 am

      Hi Eiman,

      yes feel free to just multiply this recipe. However try my crazy cupcakes because that makes around 15 cupcakes 🙂

      Happy Baking!
      Gemma.

  3. Adeeba on November 7, 2017 at 10:12 pm

    Can I just use medium sized cupcake tray instead of small cupcake tray for red velvet cupcake

    • Gemma Stafford on November 8, 2017 at 11:58 am

      Hi there,
      This recipe is designed for baking in an OTG, little oven, which will take only a 6 hole cupcake pan.
      You can bake these however you wish, the recipe is good. A muffin pan will be fine too, but this is a small mix, you may need to double it up,
      Gemma 🙂

  4. AayushiM on October 3, 2017 at 7:56 am

    Hii Gemma.. I adore your recipes, but I have a question for u.. Can I replace vegetable oil with any other thing? And if yes, then what could be the possible substitute for that vegetable oil bcoz I generally use peanut oil and its flavor is little bit strong.. Thank u!

    • Gemma Stafford on October 4, 2017 at 2:23 am

      Hi there,
      flax oil, sunflower seed oil, these will do it, but I do not know what you have where you live!
      thank you for your kind words,
      Gemma 🙂

      • AayushiM on October 7, 2017 at 6:34 am

        Thank u Gemma.. I will definitely try this recipe with sunflower seed oil.. And yes, I’m from India!

  5. Chadecierdo on August 15, 2017 at 6:40 am

    Hi miss gemma I’m searching for a best red velvet cup cake because I’m planning to make my sons 1st bday perfect and I think I can already afford its because of this video I am excited to try this soon. Thank you miss gemma for inspiring me i also love cooking and baking but I stop. Because I already have 2 children and it is so. Very helpful you give Us a clue to make some cupcakes using a toaster oven than to buy the expensive one in the store.thank you gemma Im your fan. Thats why I already try to register on your website.

    • Gemma Stafford on August 18, 2017 at 3:41 am

      Hi there,
      Thank you so much for your kind comments.
      The Red velvet cupcake is with these ones (https://www.biggerbolderbaking.com/small-batch-cupcakes/). You can find it here.
      I do hope your little boy has a lovely birthday celebration, and that you have a great success with this recipe.
      Thank you so much for being with us,
      Gemma 🙂

  6. Li Xuan Siow on July 28, 2017 at 8:04 am

    Hi Gemma ??, I had tried the red velvet receipe and it was amazing. But four cupcakes just can’t satisfy my tummy. What will be the quantity (receipt) needed to make 12 red velvet cupcakes .?

    • Gemma Stafford on July 29, 2017 at 3:40 am

      Haha!
      Now you need to do the math!
      Write down the recipe, and multiply each ingredient by 3.
      This is a great thing to learn for any recipe, if you write it out you will not make a mistake, go to it!
      Gemma 🙂

  7. oshin shah on July 19, 2017 at 4:02 am

    Hi Gemma..!!have some doubts about red velvet cupcake,have taken the exact measurement but the cups are not coming out clean (talking about the liners sides),and the cake at the bottom is burnt..what can i do for it or where m i going wrong

    • Gemma Stafford on July 23, 2017 at 4:33 pm

      so if they are burning on the bottom these is an issue with the tin or oven. Is your tin a well insulted one? or a thin one?

      If it is not well insulted it can burn. Move your cupcakes higher up in the oven and you shouldn’t have that happen.

      I’m not sure if I understand what you mean about the sides coming out clean. Could be specify?

      Thanks,
      Gemma.

  8. Becca bakes on June 6, 2017 at 7:22 pm

    Hi Gemma, could I omit d cookie dough and just use the recipe as a base to add oda tins? Tnx

    • Gemma Stafford on June 6, 2017 at 9:18 pm

      you sure can, that will work. 🙂

  9. Becca bakes on June 6, 2017 at 7:14 pm

    Hi Gemma, for d cookie dough cupcake could I omit d cookie dough and add vanilla instead?
    P.s luv ur recipes

  10. Veena on May 20, 2017 at 11:02 am

    Hi Gemma,can u please share the buttercream cookie dough frosting recipe.Thanks

  11. Veena on May 19, 2017 at 1:55 am

    Hi Gemma, can u please share your cookie dough buttercream frostng. Thanks

  12. Khansa Zaina on April 5, 2017 at 3:57 pm

    Gemma!
    Oh I love anything small batch 😀 and I love cupcakes too… definitely want to tried this 🙂 and I love all the flavors 😀 so I’m confused which one I tried first, can u make another small batch dessert? And I really want you to make dessert(MousseCheesecakeTrifleOrAnything) in a cup or jar with 3 flavors and just 3 servings

  13. Alex on March 23, 2017 at 9:58 am

    Hi Gemma!

    Can you pls tell if apple sauce can be used as substitute for red velvet cupcake and the vanilla cupcakes with cookie dough.. If so pls mention the amount of apple sauce to be used for these two recipes.It will be really helpful..

    Thankyou 🙂

    • Gemma Stafford on March 24, 2017 at 4:48 am

      Hi Alex,
      Check out the egg substitute chart here.
      One tablespoon of applesauce per egg should give you a good result,
      Gemma 🙂

      • Alex on March 24, 2017 at 7:29 am

        Thankyou so much for the reply.. One final doubt..U were saying 1 tbsp of applesauce per egg for this recipe, is that because this is for small batch cupcakes..I was actually wondering if I need to put 1/4 cup of applesauce i.e.4 tbsp as per the chart or only 1 tbsp of applesauce per egg as per ur above comment .. Pls clarify and help me as we dont eat eggs..Cant wait to try ur carrot cupcakes..:)

        • Gemma Stafford on March 25, 2017 at 3:28 am

          Sorry Alex,
          You are right, it should be 4tbsp per egg, I think I hit the wrong key, working late!
          Gemma 🙂

  14. Deni on March 14, 2017 at 1:18 pm

    The S’Mor cupcakes are my all time favorites! They are incredibly easy to prepare and so damn delicious.
    Usually I do them in the most lazy possible way – without the cookies and the marshmallows (because my bf is vegetarian), with half the salt and with alive yogurt instead of buttermilk and they end up peeeerfect.
    Today for a first time, I did them with the marshmallows on top and with little bit of cookies on the bottom and liquid vanilla extract and mmmmmm. I love love love them!
    Thank you so much for this recipe.

    • Gemma Stafford on March 15, 2017 at 4:04 am

      Hi Deni,
      You are a bold baking genius!
      I love to hear how you rock these up to suit your own taste, well done. it gives great inspiration to others too,
      Gemma 🙂

  15. theScilla24 on February 14, 2017 at 10:19 pm

    Great idea, fantastic recipe.
    I’m going to try the red velvet cupcakes in my toaster oven soon!

    • Gemma Stafford on February 15, 2017 at 2:53 am

      Hi there,
      Yes, this is the idea, do try these out, and make full use of your little oven. the instruction books for these appliances are often a good source of recipes too,
      Gemma 🙂

  16. rogeeii on February 5, 2017 at 3:17 am

    And uh, can I also substitute the cocoa powder with nutela if i wanted to make the s’mores cupcake?

  17. rogeeii on February 5, 2017 at 3:07 am

    Hi, Gemma! I’m really fascinated by your recipes on YT so I decided to join here 🙂 I always get inspired and excited to try making your recipes and I am so glad that ever since I started, my baking got better. I mean, when I try to make some recipes I found on YT before, it doesn’t really come out the same as the one I saw on the vid. But when I tried following your recipes, I was surprised that it came out so fine. I felt like I can really bake. I guess, you’re really a good teacher 🙂 Please keep on doing what you do because you really do inspire a lot of people 🙂

    BTW, I have a question about this recipe. If wanted to make 8 or 12 servings, I’d have to double or triple the measurements of the ingredients, right?

    Thankie! 😀 <3

    • Gemma Stafford on February 5, 2017 at 3:27 am

      Hi there,
      Thank you for your kind comments.
      You will need to double this recipe. It really depends on the size of your cupcakes, I tend to use a muffin pan for mine, so this should be good.
      You can experiment with the Nutella! I did not try this, but I do know other bold bakers have tried it and tell me that it is good.
      Thank you for being with us,
      Gemma 🙂

  18. Syazana on December 9, 2016 at 3:00 pm

    Can I put the batter in the fridge before baking it?

    • Gemma Stafford on December 10, 2016 at 2:41 am

      Hi there,
      Any cake is best baked as soon as it is mixed. This is bcause the raising agent begins to activate as soon as it is wet, and can be spent if left too long standing. I like to have my oven ready to pop the cakes in as soon as they are mixed, for best results,
      Gemma 🙂

  19. Razan EE on December 6, 2016 at 12:29 pm

    hey GS [gemma Stafford]
    so if I wanted to mak 9 nine cupcakes what would I do and can you write it out for me please
    razan

    • Gemma Stafford on December 7, 2016 at 1:41 am

      Hi Razan,
      I do not have time to do this right now, but you can easily multibly this up by two. This is about proportions,
      Gemma 🙂

  20. Renee on December 4, 2016 at 4:25 am

    Hello, Gemma!
    I was wondering if you had a buttercream recipe that would perfectly frost one batch of these four cupcakes? Or is there a general ratio I could apply for the butter to icing sugar to milk?

    Thank you for answering in advance and thanks for sharing these beautiful recipes!

    • Gemma Stafford on December 5, 2016 at 2:06 am

      Hi Renee,
      This is a great question. yes, this is about proportion. You use twice the amount of icing sugar to butter.
      Do use real butter, and add the milk/cream teaspoon by teassppon to the mixer as you beat the mix. This is what gives the buttercream its silkiness, and reduces the sweetness too. This recipe is always in my head. 2oz butter means 4oz icing sugar, 3oz butter means 6oz icing sugar etc.
      Have fun with this! 2oz + 4oz will be good for small batch bakes,
      Gemma 🙂

  21. feb.2005 on December 3, 2016 at 9:55 am

    Hey Gemma, I have a question. When i am making the s’more cupcakes what can i use to replace the coffee.

    • Gemma Stafford on December 4, 2016 at 3:31 am

      Hi there, I am happy that you are trying the recipes, thank you for being with us.
      If you do not have coffee, or do not like it, than leave it out, it will be fine,
      Gemma 🙂

      • feb.2005 on December 7, 2016 at 1:37 pm

        Thank you Gemma that will help me a lot!!!

  22. Rachel on November 12, 2016 at 5:46 pm

    Hi Gemma,

    I absolutely love these recipes and your channel! Is it possible to make the cookie dough cupcakes without the cookie dough inside?

    Thank you so much in advance x

    • Gemma Stafford on November 13, 2016 at 7:43 am

      Hi Rachel, sure it is! you can add another filling if you prefer, like Jam, Nutella, peanut butter, whatever you like, this is how recipes are developed.
      Gemma 🙂

      • Rachel on December 4, 2016 at 3:53 am

        Hi Gemma, thank you so much for responding!

        I have noticed the recipe doesn’t contain milk, so if I leave the cookie dough out of the recipe, do I need to add the milk? If so, what amount?

        Thank you so much!

        • Gemma Stafford on December 4, 2016 at 4:05 am

          Hi there, if you add milk to this recipe is should only be enough to slightly slacken the batter. I would not do it really for this one.
          Gemma 🙂

  23. Nura on October 23, 2016 at 1:25 am

    Hi Gemma
    For these, do i need to turn the fan ON or OFF?
    Thanks in advance!

    • Gemma Stafford on October 23, 2016 at 2:24 am

      Hi there, I would prefer the convection mode, without the fan. f you use the fan these will cook faster, Gemma 🙂

      • Nura on October 23, 2016 at 8:51 am

        Thanks a mil Gemma! ☺

  24. Razan EE on October 1, 2016 at 10:15 am

    Hey gemma/kevin
    Great video but one question
    By any chance do you know which
    Part of the store can you get cinnamon
    Thanks so much!!
    Razan

    • Gemma Stafford on October 2, 2016 at 2:46 am

      This is with the herbs and spices – or with ethnic ingredients.
      I like to get this is an ethnic store – the best cinnamon comes from Ceylon – but Cassia is a similar thing from the same plant and works too!
      Gemma 🙂

  25. Kesia on September 28, 2016 at 10:21 am

    Actually I’m just 13, but I’ve tried almost half of your recipes on your site..
    I just love them.. They are sooo simple and all of the things that are used are mostly available at home, unlike other site recipes where you need to buy tons of stuff for even a small recipe..
    I love your mug cake, cupcake and no-bake recipes the most as they can be made so quickly and easily…??
    You are like my model chef.. And now I do not even glance at any other recipe other tham yours.. Even though I may not be able to make many of them, seeing your videos is itself much satisfying for me..??
    I never used to be so much interested in baking, until one of my classmates in school recommended this site.. And I always thank her for that.. ☺️☺️

    • Kevin Kurtz on September 28, 2016 at 9:21 pm

      Hi Kesia: Thank you so much for the lovely message! You are definitely a Bold Baker. And yes, I try to make my recipes accessible to everyone so you can all get baking. Thank you so much for being part of the Bold Baking Community and I look forward to seeing you around! Make sure to share your photos with me, too! 🙂

  26. Kesia on September 28, 2016 at 9:48 am

    Hi Gemma,
    Could we sub. caster sugar for granulated sugar?

    • Gemma Stafford on September 29, 2016 at 1:23 am

      Yes you can, it is very fine in the US, and often looks exactly the same as caster sugar 🙂

  27. halinagirl123 on August 24, 2016 at 9:48 am

    Hi Gemma your recipes really inspire me to bake. Just
    one question i dont have a 1/8 tsp can u really help me thnx

    • Gemma Stafford on August 25, 2016 at 1:20 am

      Do you have 1/4 tsp?
      Id so you can halve that, or 1/4 of 1/2 tsp measuring spoon. it really is like a large pinch!
      Gemma 🙂

  28. amelia on August 24, 2016 at 7:15 am

    Hi Gemma, the lil cupcakes look so tasty yummy.But I wonder if you have the recipe for 6 serves? Or l could just multiply the ingredients? Thank you! ^^

    • Gemma Stafford on August 25, 2016 at 1:33 am

      Hi Amelia,
      Yes, just multiple the recipe, I would double it, that is easier,
      Gemma 🙂

  29. Inga on August 8, 2016 at 7:31 am

    What a wonderful recipe ! I’m going to make them as a present for my friend’s birthday. But I’d like to know, how much frosting (grams) will I need for red velvet and for cookie dough ?

    • Gemma Stafford on August 8, 2016 at 7:50 am

      you would need around 200grams altogether 🙂

  30. Jetaimee on August 5, 2016 at 6:06 pm

    thanks Gemma
    love this recipe so much555

    • Gemma Stafford on August 6, 2016 at 2:07 am

      Hi there,
      Thank you!Gemma 🙂

  31. Jetaimee on August 4, 2016 at 5:15 am

    for the s’more cupcake recipe
    Can i use coa coa instead of coffee?

    • Gemma Stafford on August 4, 2016 at 1:55 pm

      you can just leave out the coffee altogether 😉

  32. dexinemae on July 15, 2016 at 5:55 pm

    and what kind of milk do you use for buttermilk substitution? can I use evaporated milk?

    • Gemma Stafford on July 16, 2016 at 12:38 pm

      Hi there,
      Not so much evaporated milk! the idea is that you ‘sour’ the fresh milk to some extent, this is not so successful with evaporated milk. It will of course depend on the recipe of course,
      Gemma 🙂

  33. dexinemae on July 15, 2016 at 5:33 pm

    Hi! I just wanna ask for a small batch recipe of the cream cheese frosting. Thank you! 🙂 and if ever, how long does a cream cheese frosting last in fridge? 🙂 Thank you so much! More powers <3
    I'm a great fan tho :')

    • Gemma Stafford on July 16, 2016 at 12:42 pm

      Hi there,
      this is a small enough batch of cream cheese frosting:
      Cream Cheese Frosting
      ½ pack (4 oz/115g) cream cheese, room temperature
      ¼ cup (2floz/ 115g) cream
      2 tbsp sugar
      1 tsp vanilla extract
      You can divide this down further if you wish. it wil keep in the refrigerator for about four days,
      Gemma 🙂

      • dexinemae on July 17, 2016 at 5:44 pm

        Hi again chef! I read your recipe a little bit late, i made another cream cheese frosting which is based on a recipe which i got from google. This is what i used

        8 onz cream cheese, 2 cups of powdered sugar, 1/2 cup of butter and some vanilla. How long do you think this will last? Thank you! 🙂

        • Gemma Stafford on July 18, 2016 at 1:19 am

          Hi Dexinemae,
          The thing to remember is that the frosting contains a fresh ingredient (the cream cheese) which will have a shelf life (fridge). This is what will dictate how long it will last. adding other ingredients will shorten the shelf life too, so, I would suggest about 5 days in the fridge, maybe more but for safety, and flavor the shorter the time the better.
          Gemma 🙂

  34. Tamara Valerio on July 8, 2016 at 9:24 pm

    i love you Chef Gemma. Thank you for the recipes.. ?

    • Gemma Stafford on July 9, 2016 at 2:32 am

      Ah! I will take all of the love i can get, thank you for that!
      Gemma 🙂

  35. Rahul Sangal on June 23, 2016 at 1:52 am

    eggs are not written in the recipe.

    • Gemma Stafford on June 25, 2016 at 9:50 pm

      Hi,

      Which flavor are you referring too because I check all of the recipes and I see eggs in all of them.

  36. Savannah on June 21, 2016 at 6:48 am

    Hey Gemma. I want to recreate a cupcake recipe but it uses a stand mixer with a paddle attachment but I only have a hand mixer with ordinary beaters. Will it have the same result? I’m super cautious about this recipe because it’s my first time making it and I’m doing it for a party so I’m scared of screwing up, any tips?

    • Gemma Stafford on June 21, 2016 at 1:28 pm

      Hi Savannah,
      Yes you can easily use a hand mixer. A good tip is to beat the eggs separately first, then add slowly to the butter/sugar mix. Fold in the flour and it will be perfect. have your oven ready to bake! If you are baking a large batch it will be a bit tricky in a small toaster oven!
      Gemma 🙂

  37. XimennaAlvarado on June 14, 2016 at 5:10 pm

    Hi Gemma,
    I have a question, if I don´t have buttermilk, can I use regular milk? Or with what other ingredient I can substitute?

    • Gemma Stafford on June 16, 2016 at 3:42 am

      Hi there,
      Yes you can! just add one tablespoon of white vinegar, or lemon juice to a liter of milk, allow to stand at room temperature for about 30 mins. This is a great substitute for buttermilk,
      Gemma 🙂

  38. Debbieaussie on June 9, 2016 at 10:49 pm

    Hi Gemma,
    Just sent you a photo of a red velvet cupcake I made from this small batch recipe. I absolutely love this small batch I can make it for my husband and me or make 9 smaller cakes to take to work where they are a big hit…thank you…really like that I can upload photos now. Thank you Debbie

    • Gemma Stafford on June 10, 2016 at 1:39 am

      Hi Debbie,
      Thank you too. I am really happy to find photos up-loaded. This for me is about the Bold Bakers showing each other what can be done. The disasters are also useful, and my followers are great fun too. We are happy to have you with us,
      Gemma 🙂

  39. kumar on June 9, 2016 at 6:43 am

    hi Gemma! Is it ok if I exclude the cinnamon in the red velvet cupcakes? Or is there anything else that i can add instead of that?

    • Gemma Stafford on June 9, 2016 at 3:13 pm

      Thanks for your comment. Traditionally red velvet has cinnamon in it, but if you prefer you can leave it out. Hope this helps 🙂

  40. Aman on May 19, 2016 at 4:25 pm

    Hey Gemma, could you please make another video like this and try chocolate and vanilla cupcakes! Thanks

    • Gemma Stafford on May 19, 2016 at 4:52 pm

      You can find those flavors of small batch cupcakes in the recipe section here on my website. Hope this helps 🙂

  41. jan pauline estanislao on May 18, 2016 at 9:12 pm

    hello ms. gemma!
    i would like to ask if the recipe for microwave cupcakes, can be used for toaster or oven cooking?
    thanks 😀

    • Gemma Stafford on May 19, 2016 at 4:32 pm

      Thanks for your comment. Sorry but this recipe is not for the microwave.

  42. Celine on May 13, 2016 at 7:33 pm

    Hey Gemma, is it ok if for the smores cupcakes I use red velvet batter instead of chocolate? Because I love smores and red velvet and it would be heavenly to blend the two together! Thanks!?

    • Gemma Stafford on May 16, 2016 at 1:59 pm

      Hi Celine,
      Yes, you can of course try this, it should be delicious,
      Gemma 🙂

  43. Svenja Geissler on May 7, 2016 at 4:36 am

    Hi Gemma
    I really want to make the red velvet cupcakes for my mom for Mother’s Day tomorrow, but I do not have all the ingredients…..
    What can I replace buttermilk with?
    Can I use baking powder instead of baking soda, and if, what changes would I have to make to the recipe?

    Thanx a lot
    Svenja

    • Gemma Stafford on May 9, 2016 at 3:31 pm

      Thanks for your questions. Sorry but baking soda and baking powder are not interchangeable. You will need that baking powder. For the buttermilk, you can use regular milk and add 1 tablespoon of white vinegar or lemon juice for every cup you use. Let it sit for 15 minutes, then you can use it. Hope this helps 🙂

  44. Samira on April 28, 2016 at 11:53 am

    Hi gemma, can i use the s’more cupcake recipe for your ice cream cone cake pops ? ?

    • Gemma Stafford on April 28, 2016 at 3:30 pm

      I haven’t tried that. But I’m sure it will work. Let me know how it turns out 🙂

  45. isabella on April 1, 2016 at 9:19 am

    Hi Gemma! For the cupcakes, can we use regular milk instead of buttermilk?

    • Gemma Stafford on April 1, 2016 at 11:54 am

      Sorry, that will not work for this recipe. You can use regular milk and be sure to add in a tablespoon for white vinegar or lemon juice for every cup of milk. Let it sit for about 15 minutes, then you can use it. Hope this helps 🙂

  46. Janet on March 28, 2016 at 1:30 am

    Hi Gemma, thank you so much for the wonderful recipe! I have tried it a couple of times and they turned out perfectly! Hope to see more small batch cupcake recipes.

    • Gemma Stafford on March 28, 2016 at 3:29 am

      Hi Janet,
      Thank you for the kind comments, I do appreciate them. I will get to more small batch cakes as I go through this year, stay tuned,
      Gemma 🙂

      • Janet on March 28, 2016 at 4:31 am

        You’re welcome! I hope you would make a video on how to make earl grey cupcakes too, I have always wanted to learn how to make them. Thanks!

        • Gemma Stafford on March 30, 2016 at 1:21 pm

          Hi Janet,
          I really like the small batch cheesecake idea, could make them big and bold!
          Earl grey cupcakes are a new one for me, I must try them, got me thinking Janet,
          Gemma 🙂

      • Janet on March 28, 2016 at 5:15 am

        Also, if possible, could you make a video on how to make a small batch of baked cheesecakes? Thanks!

  47. Laksh Malhotra on March 24, 2016 at 11:54 pm

    Ma’am in the red velvet cupcakes have u used gel food colouring or the liquid one!
    I would be using the liquid food colouring… How much of that would I need!??
    And also your recipes are brilliant! ❤️

    • Gemma Stafford on March 25, 2016 at 3:00 am

      Hi Laksh,
      I use gels, the liquid colors will not give you the depth of color for red velvet,they are just not designed to be used like this. I presume that you are talking about the traditional liquid colors?
      Thank you for your kind comments, I am happy to have you with us,
      Gemma 🙂

      • Laksh malhotra on March 26, 2016 at 3:46 am

        Thank u ma’am!
        And do u have the recipe for the frosting for these cupcakes!?
        ?

        • Gemma Stafford on March 26, 2016 at 5:30 am

          Hi Laksh,
          Best ever Buttercream frosting is on my website (here).
          Thank you for being with us,
          Gemma 🙂

  48. Arti on March 20, 2016 at 12:32 pm

    How can I replace the eggs.
    PS. Can you do more eggless videos or no bake ones

    • Gemma Stafford on March 21, 2016 at 3:03 am

      Hi Arti,
      I love this website (www.chefinyou.com) for all sorts of suggestions re replacing eggs in baking.
      I will do more eggless, flourless, dairy free recipes this year, I get lots of requests,
      Gemma 🙂

  49. Harmony on March 20, 2016 at 10:15 am

    Hello Gemma can please make video on youtube to show us how to make all the frosting for the cupcakes please !!!!!!!

    • Gemma Stafford on March 21, 2016 at 3:16 am

      Hi Harmony,
      I have that very thing on my list! thank you so much for reminding me, stay tuned,
      Gemma 🙂

  50. Linda on March 12, 2016 at 3:49 am

    OMG! great recipes. will try these in our weekend.

    • Gemma Stafford on March 13, 2016 at 4:38 am

      hi Linda,
      Thank you for your kind words, happy baking,
      Gemma 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This