One Batter, 12 Flavours: The Ultimate Cupcake Recipe

A Selection of Cupcakes for Afternoon Tea - One Recipe, Twelve Flavours

5 from 2 votes

One Batter, 12 Flavours: The Ultimate Cupcake Recipe

Unleash your creativity with this versatile cupcake recipe! Start with a basic batter and transform each one into a unique flavour sensation. Each cupcake is a delightful surprise, from zesty lemon to gin and tonic to rich chocolate. Perfect for parties or just because you deserve a treat!

Prep Time1 30

Cook Time20

Total Time1

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 525kcal

Author: Elizabeth

Equipment

Ingredients

for the basic cupcake batter

125 grams butter room temperature
125 grams caster sugar
2 large free-range eggs
125 grams self-raising flour
0.5 tsp Madagascar bourbon vanilla bean paste
2 tbsp full fat milk
1 tbsp cocoa powder (for the chocolate batter)

for the flavourings in the cupcakes

1/2 tsp lime juice (gin & tonic flavour)
1 pinch lime zest (gin & tonic flavour)
1/2 tsp lemon juice (lemon flavour)
1 pinch lemon zest (lemon flavour)
0.5 tsp smooth peanut butter (chocolate peanut butter swirl flavour)
0.5 tsp rose syrup (vanilla rose flavour)
0.5 tsp toffee sauce (toffee chocolate flavour)
1 tsp fudge pieces (chocolate fudge flavour)
2 tsp desiccated cococnut (coconut flavours, divided)
1 pinch chilli powder (chilli chocolate flavour)
1 tsp milk chocolate chips (double chocolate flavour)

for the buttercream frosting

225 grams butter room temperature
600 grams icing sugar
1 tbsp Madagascar bourbon vanilla bean paste
5 tbsp double cream
2 tbsp cocoa powder (for the chocolate frosting)

icing flavourings & decorations

1 lime slice (gin & tonic decoration)
0.5 tsp gin (gin & tonic frosting)
1 pinch lemon zest (lemon decoration)
0.5 tsp lemon juice (lemon frosting)
1 tsp American peanut butter candies (choc peanut swirl decoration)
0.5 tsp smooth peanut butter (choc peanut swirl frosting)
1 tsp milk chocolate curls (chocolate decoration)
1 tsp pink white chocolate curls (vanilla rose decoration)
0.5 tsp rose syrup (vanilla rose frosting)
1 tsp white chocolate curls (vanilla decoration)
1.5 tsp toffee sauce (toffee chocolate, divided)
1 tsp fudge chunks (chocolate fudge decoration)
2 tsp coconut flakes (coconut decorations)
1 pinch chilli flakes (chilli chocolate decoration)
1 tsp white chocolate chips (double chocolate decoration)

Metric - US Cup Measures

Instructions

Preheat your oven to 200 °C/ 390 ℉ and line a 12-hole muffin tin with paper cupcake cases.
Weigh your mixing bowl and keep a note of the number.
Cream together 125 grams butter and 125 grams caster sugar until light and fluffy. Add 2 large free-range eggs and 0.5 tsp Madagascar bourbon vanilla bean paste and beat well.
Sift in 125 grams self-raising flour, add 2 tbsp full fat milk and beat until well combined.
Weigh your mixing bowl with the batter in it, and divide the mixture equally in half. You should have two bowls with approximately 250 grams of batter in each one.
Add 1 tbsp cocoa powder to one half to make the chocolate batter.
For the chocolate, double chocolate, chilli chocolate, chocolate fudge and coconut chocolate flavours, measure out 1/6th of the final weight of your chocolate batter into a small bowl - approximately 40-42 grams of batter - one at a time, adding each of the flavourings before spooning into the prepared baking case. Take a note of where you've placed each flavour - jotting down a diagram helps.
For the gin & tonic, lemon, vanilla rose, vanilla and vanilla coconut flavours measure out 1/6th of the vanilla batter and add each of the flavourings one at a time. Spoon into the prepared baking cases.
1/2 tsp lime juice, 1 pinch lime zest, 1/2 tsp lemon juice, 1 pinch lemon zest, 2 tsp desiccated cococnut, 0.5 tsp rose syrup
For the peanut butter chocolate swirl flavour, measure out 25 grams of vanilla batter and stir in the peanut butter. Drop in small spoonfuls, along with 20 grams of chocolate cupcake batter into the prepared cupcake case. Swirl using a toothpick. Repeat for the toffee chocolate flavour.
0.5 tsp smooth peanut butter
Bake for 15-20 minutes until light golden and well risen. Transfer to a wire rack to cool completely.
Prepare your frosting by beating together 225 grams butter, 600 grams icing sugar, 1 tbsp Madagascar bourbon vanilla bean paste and 4 tbsp of the 5 tbsp double cream together. Divide the mixture evenly in half (weighing it out makes this so much easier) and add 2 tbsp cocoa powder and another tbsp of double cream to one half.
Measure out three 70-75 gram bowls of vanilla frosting. Add 0.5 tsp gin & 1 pinch lime zest to one, 1/2 tsp lemon juice to another and 0.5 tsp rose syrup to the third. Pipe over the top of their respective cupcakes and decorate with 1 lime slice, 1 pinch lemon zest and 1 tsp pink white chocolate curls. Frost the coconut vanilla and plain vanilla cupcakes with 70 grams of frosting and decorate.
Measure out two small bowls of 40 grams of chocolate frosting and set aside. Frost the chocolate, double chocolate, chilli chocolate, chocolate fudge and coconut chocolate flavours with the remaining icing and decorate with their respective decorations.
For the swirled frostings, add 1 tsp American peanut butter candies to 25 grams of vanilla frosting and swirl with one of the 40 gram bowls of chocolate frosting. Decorate with chopped 1 tsp American peanut butter candies. Repeat with the toffee swirl frosting, and topping with 1.5 tsp toffee sauce.

Nutrition