Caymancake’s Basic Cupcake Recipe
2 C self rising flour
1 C milk
3 large eggs
2 C granulated (white) sugar
1 C butter
2 tsp vanilla
1. Cream butter and sugar together.
2. Beat in eggs, one at a time.
3. Beat in vanilla.
4. Alternatively add flour and milk, starting and ending with the flour.
5. Bake at 350 degrees – start checking after 15 minutes. When it bounces back to the touch, they are ready!
Honey Lavender – swap out 1/4-1/2 of the sugar with honey (depending on how strong a honey flavour you want), simmer the milk for a few minutes with the lavender and allow it to cool completely. Strain and use the lavender milk in the recipe. For extra lavender flavour, you can make lavender sugar or I also grind it and add it to the icing.
Guava – fold in some guava paste at the end. I’m sure this would work for Mango as well, but I’m allergic so I can’t mess around with it! I’m allergic to guava too but not as bad as the mango, my mom was my guinea pig and now she keeps harassing me for the recipe! LOL.
Jasmine Citrus - the same as the honey lavender, just replace the vanilla with citrus extract of your choice (lemon, orange etc.) and a tsp of zest, and allow the jasmine tea to steep in the warmed milk until the milk is cool.
Green Tea – if you can get some matcha green tea powder, add a couple of teaspoons to the batter, other wise, steep the green tea in the milk (use a lot of bags to get a strong flavour).
Pink Lemonade – use lemon extract instead of vanilla, add the zest of one lemon and add 1/4 C of grenadine or strawberry syrup.
Cappuccino – add some instant coffee granules to the warmed milk allow to steep as it cools. For a stronger coffee flavour, replace a tsp of the vanilla with a tsp of instant espresso granules.
Chai – add some chai spice to the warmed milk, allow it to cool and use in the recipe.
White Chocolate Raspberry – I add 1/4 C of raspberry puree or 2 Tbsp of good quality raspberry preserves and 1/3 C of good quality chocolate chips.
Have fun with making variations on your own!