Cupcakes have apparently been surpassed by the macaron, which have now been surpassed by the canele and the forecast is that the humble eclair will make a comeback (think salted caramel cream inside and praline sprinkled over the traditional fondant on the outside)

In my mind, if it tastes good and you enjoy making it who cares what the young people think. Cupcakes look good and they should be easy and enjoyable to make, style them up how you like. I’ll keep making them and here are two of my favourite recipes. I’ve adapted them from a cupcake kit I bought online via Amazon, so it’s American. Using buttermilk yields a really nice soft crumb.

My tip, to ensure you don’t split your mixture have the butter at room temperature and the eggs at blood temperature. If you have a reasonably warm house (my kitchen is always colder than the rest of the house) you could try putting the eggs out the night before you plan to bake, alternatively crack the eggs into a bowl and place over a very low heat, whisking continuously til your eggs reach the desired temperature. Just use your pinky to test that the eggs are tepid or blood temperature.

Yellow Cupcake Batter


1 1/4 cups plain flour (always use a flour with a low gluten content when baking)

1/2 teaspoon baking powder

1/4 bi-carb soda

1/4 teaspoon salt

1 large egg

1 large egg yolk

1 cup castor sugar

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 cup sour cream


Sift the flour, baking powder, bi-carb and salt into a medium bowl and set aside.

In a larger bowl, using an electric mixer on medium speed, beat the egg, egg yolk, and sugar until thickened and a lightened cream colour, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during the mixing. On low speed, mix in the buttermilk and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth.

I use a piping bag with a 1cm nozzle to pipe the mixture into the cupcake cases , you could do just as well using a spoon.

Bake at 160 degrees for about 25 mins. I used mini cupcake cases.

Chocolate Cupcake Batter


1 cup plain flour

1/4 cup dutch cocoa (I use Van Houten brand)

1/2 teaspoon bi-carb soda

1/4 teaspoon salt

1/4 cup butter

1 cup castor sugar

2 large eggs (at room or blood temperature)

1 teaspoon vanilla extract

1 tablespoon espresso (if you don’t have a coffee machine you could mix instant coffee granules with 2 teaspoons of water)

2/3 cup buttermilk


Sift the flour, cocoa powder, bi-carb soda and salt into a medium bowl and set aside.

In a large bowl using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and light in colour, about 1 minute. Add the eggs one at a time, ensuring they are well incorporated before and the mixture looks creamy before adding the next. Mix in the vanilla and coffee. On low speed mix in half the flour mixture, just incorporating it. Mix in the buttermilk and blend in. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.

Bake at 160 degrees for about 25 mins. I used mini cupcake cases.

Cream Cheese Frosting


50gms butter, at room temperature

1 packet cream cheese, at room temperature

1 teaspoon vanilla extract (I use vanilla bean paste)

3 cups sifted pure icing sugar


Beat the butter, cream cheese and vanilla until smooth using an electric or handheld mixer. Add the sifted icing sugar and continue to mix until smooth and fluffy.

Use a piping bag with nozzle of you choice to decorate your cupcakes. Cream cheese frosting on chocolate and red velvet cupcakes looks good and tastes freakin awesome.

Enjoy. Oh, tomorrow I learn how to make choux pastries, so maybe just maybe the eclair will surpass the cupcake.


About dblake73

I like to bake. I am a Business Analyst that spent time studying patisserie. I choose the Stones over the Beatles and I find shopping online relaxing. I am happily married with 2 boys. I live in and love Melbourne.
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One Response to Cupcakes

  1. Melissa says:

    Your cupcakes look great, especially love your cream cheese icing, normally I just tang mine up with lemon, will have to try it with the vanilla bean paste. Good luck with the choux pastry!

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