CRAZY CUPCAKES: ONE EASY CUPCAKE RECIPE WITH ENDLESS FLAVOR VARIATIONS!

CRAZY CUPCAKES

My Crazy Cupcakes start with a classic sweet sponge. This recipe acts as your Master 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.

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! 

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 a party or to bring to a friend. This recipe is one of my favorites as it takes something as simple as a plain cupcake recipe and transforms it into the little personalized mini cakes of your dreams! 

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!

Ingredients

Crazy cake dough

1 cup (8 oz / 240 g) sugar

1 cup (8 oz / 240 g) butter, softened

4 eggs

1 cup (8 oz / 240 g) all purpose flour

1 teaspoon of baking powder

2 tablespoons of milk

Muffins with carrot cakes

½ spoonful of grated carrot

1 teaspoon raisins, chopped

¼ teaspoon cinnamon

1 teaspoon chopped walnuts

Ice cream cheese to cover

Chocolate muffins and peanut butter

1-2 teaspoons of cocoa powder, sifted (according to taste)

1 tablespoon peanut butter

Peanut butter ice cream for the cover

Reeses peanut butter tartlets to decorate (optional)

Lemon and cranberry muffins

1 teaspoon of lemon zest and percupcake

2 tablespoons fresh blueberries

1 teaspoon of vanilla extract

Butter icing to cover

Lemon zest to decorate

[second

] Birthday cupcakes [/ b]

¼ teaspoon of vanilla extract

¼ teaspoon of almond extract

1 teaspoon of sparks

Butter icing to cover

Sprinkle to decorate

Red velvet cupcakes

½ tablespoon of cocoa powder, sifted

red coloring for food

Ice cream cheese to cover

cupcakes cookies and cream

2 crushed Oreo cookies

Oreo cookie extra to decorate

Butter icing to cover

Instructions

Preheat your oven to 350 ° F (180 ° C) and line up a cupcake tray with cupcake liners.

In a stand mixer with a whisk, beat the butter until it is frothy.

Add sugar and cream with sugar and butter until light and pale in color.

Add your eggs one at a time, making sure they are fully incorporated between each one. Then add the milk.

Add the dry ingredients and mix until a smooth mixture is formed. Do not mix too much.

To flavor your cupcakes: Take a ¼ cup (4 tablespoons) of crazy muffin batter in a bowl.

Then, depending on the flavor you want to mix in your supplements.

Bake 16 to 18 minutes, then remove from oven and let cool completely before frosting.

Enjoy!

Notes

For peanut butter icing: a tablespoon of peanut butter should flavor 4oz / 125g buttercream frosting, but it depends on your taste. I suggest you try on the fly.

This amount should freeze 4 cupcakes depending on how you use it.