Mixin’ it up.

So last time I had shared two basic cupcake recipes.

A little about me. I hate basic. I also love experimenting.

It’s a little nerve wracking adding your own ingredients and changing recipes, but I decided to do it after I made these for the first time. This is what resulted.

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I wanted to try several different flavorings at once, but I didn’t want to be overrun with cupcakes! So, what I did was poured my plain batter into the cupcake tins and added the flavors to each individual one. Three of each flavor was pretty good number for deciding if we liked the flavor or not. Just remember to write your ratios down, so if you decide to make a large batch you will know what to add.

Now, thinking flavorings. Think out of the box. Experiment. Not everything is going to turn out like a Cupcake Wars masterpiece. Some of them will be downright nasty. But some of them will turn into family favorites. Blue ribbon fair winners. These are a few that I came up with.

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The picture above has two of the crazier flavor combos I’ve done. The first one on the left is an Earl Grey flavored cake with lemon buttercream and a honey drizzle. I added the ground tea leaves straight to the basic vanilla batter.

Next is a lavender cupcake with basic vanilla buttercream frosting. I added fresh lavender blossom that I had chopped up into the batter on this one.

Next in line is a caramel cupcake with Nutella buttercream. The coffee flavoring syrups that you can buy at the grocery store are great for adding to the batter.

Last in this one is a coffee flavored cake with caramel buttercream. I used a coffee flavored extract, but you could add actual coffee, brewed strong, replacing some of your liquid with it.

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First on the left is a peanut butter and jelly cup cake. Peanut butter was added to the batter and the middle removed to hold strawberry jelly. I also added peanut butter to the basic buttercream.

The middle one is a strawberry cake with cream cheese frosting.

The last one is a Nutella cake with the peanut butter frosting and chocolate syrup.

All of the above cupcakes are frosted with the Wilton buttercream frosting that you can find on their website. The recipe calls for a little butter, but I have also made it using only the vegetable shortening, and I’ve not noticed an effect on the flavor.

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The first one is a lemon cupcake with strawberry jelly in the middle and strawberry buttercream frosting.

The next one is a maple flavored cake with pieces of bacon and maple buttercream frosting.

Third one is a basic vanilla cake with wild cherry jelly and lemon frosting.

Now this last one is what happens when you’re about sugared out! I had just some plain vanilla cupcakes left, and some plain buttercream, so I iced them and drizzled pancake syrup over them.

For these cupcakes I used a different buttercream recipe that is everything a true buttercream frosting should be. BUTTERY…Very much so!

Simple Butter Cream Frosting makes about 2 1/2 cups

Needed: 4 sticks of softened butter (2 cups), 1/4 teaspoon vanilla extract and 2-3 cups powdered sugar.

In a bowl cream together the butter and vanilla extract. Add the powdered sugar, 1 cup at a time, and mixing in between until you have the perfect frosting consistency.

This one was great, especially for the maple cupcake and the one with the pancake syrup. Either one of the frosting recipes I used can have cocoa added to it for chocolate. Normally 3/4 of a cup of cocoa will be enough.

With the chocolate cupcakes I didn’t add much to the actual batter. I did play around with adding tastes to the frosting.

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This one has balsamic vinegar in the chocolate buttercream, with chili powder sprinkled on top. Weird? Yes. Good? Absolutely. You can only taste the sweet tang on the vinegar.

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This last one is just simply a chocolate cake with peanut butter and chocolate frosting. Cause who doesn’t love peanut butter and chocolate together?

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So have fun with it, y’all!