Cupcake Basics: Yellow Cupcakes

July 17, 2015 by Housewife's Whimsy in Cupcakes, Recipes

This yellow cake recipe rounds out our week of cupcake basics. This is the final cupcake recipe I feel you should have ready for any occasion. This recipe is versatile in that you can make the cupcakes either lemon or vanilla. I’ve included both variations below so that you can choose which flavor you prefer.I only have one published recipe for this type of cupcake, but I will posting another soon that is vanilla with chocolate frosting. These cupcakes pair well with many different frosting depending on what flavor combo you are looking for.If you want to turn any of these cupcake recipes into round cakes you can simply adjust the recipe. One recipe for 12 cupcakes will make a 9” round cake. So if you want a double layer cake you can simply double this recipe and adjust the baking time.Housewife’s Whimsy recipes that use this cupcake base:Raspberry Lemonade Cupcake[amd-yrecipe-recipe:68]

Cupcake Basics: White Cupcakes

July 16, 2015 by Housewife's Whimsy in Cupcakes, Recipes

From the research I’ve done, I seen that pretty much every white cake is almond flavored. This recipe is no different. This, in my opinion, is the perfect white cake for any occasion. It is light and fluffy and pairs well with any berry or citrus flavored filling. If you don’t wish for an almond flavored cake you can simply substitute a clear vanilla extract in place of the almond. Your flavor will not be as complex as the original, but you will still have an excellent cake.The only published recipe I have with this cake has it paired with a white chocolate buttercream. This cake would pair excellently with pretty much any buttercream though as long as it complements the filling. You could use a lemon cream cheese icing too if you want a lemon/almond flavor combo.This cake is actually white. Since you don’t use egg yolks there is nothing in the batter to discolor it, so it actually stays white. These cupcakes would be perfect for a wedding reception or shower since the color is actually very pure. The only brown will be on the top and comes from baking. If you were especially worried about that you could try covering the tops with parchment paper prior to baking. This could help to keep them whiter.Housewife’s Whimsy recipes that use this cupcake base:Raspberry Almond Cupcake[amd-yrecipe-recipe:67]

Source: Adapted from: Sweet! – Editors of Food Network Magazine

Cupcake Basics: Red Velvet Cupcakes

July 15, 2015 by Housewife's Whimsy in Cupcakes, Recipes

In my opinion Red Velvet is a staple cake flavor. It is a way to really impress your audience but at the same time, it’s very easy! You can change the type of food coloring you use to change the occasion the cake is appropriate for.Most people seem scared by the idea of making red velvet. They seem to think it is way more complicated than it actually is. This recipe is a yummy and easy way to start baking red velvet. I typically keep buttermilk powder on hand, since I don’t use actual buttermilk that often (and it tends to spoil). This is an easy way that won’t spoil to keep the ingredients for this cake on hand.Red Velvet cake is typically paired with cream cheese frosting. I’ve found that if you use a buttercream the taste isn’t quite the same. I highly suggest using a cream cheese based frosting, but you can easily change the color with food coloring to make it appropriate for any occasion. One other yummy addition to red velvet cake is a chocolate ganache. It really compliments the cake and a cream cheese frosting and isn’t that hard to whip up.Housewife’s Whimsy recipes that use this cupcake base:Green Velvet Cupcake Red, White and Blue Cupcake[amd-yrecipe-recipe:66]

Source: Cake adapted from Kiss My Bundt – Chrysta Wilson

Cupcake Basics: Chocolate Cupcakes

July 14, 2015 by Housewife's Whimsy in Cupcakes, Recipes

This is the best chocolate cupcake recipe you will find out there. The cake is light, fluffy and the most amazing combination of chocolate and light vanilla notes. These cupcakes make the perfect base for just about any chocolate flavor combination. As you can see I’ve created many variations on this recipe because it works so well with just about anything!Housewife’s Whimsy recipes that use this cupcake base:Chocolate Peanut Butter Cupcake Chocolate Mint Cupcake Black Forest Cupcake Triple Chocolate Cupcake Turtle Cupcake Salted Caramel Cupcake Chocolate Birthday Cupcake Chocolate Malt Cupcake With the versatility of this cupcake base you can create just about any flavor of cupcake you desire. The ones I have published so far a just a small fraction of the possibilities out there. This cake goes fantastically with a buttercream or a cream cheese frosting. Feel free to experiment with any flavor ideas or combinations you can come up with![amd-yrecipe-recipe:65]

Source: Cake adapted from: Kiss my Bundt – Chrysta Wilson

Cupcake Basics: Vanilla Cupcakes

July 13, 2015 by Housewife's Whimsy in Cupcakes, Recipes

This week I’m posting a series on cupcake basics. This will be a great resource for those of you who are ready to take your cupcake baking to the next level. These recipes will have no frosting specified in the recipe to give you the freedom to create whatever flavor combinations you like.These cupcakes have a fantastic vanilla flavor while being light and fluffy. They are perfect for any type of filling or simply by themselves. The flavor of the cake is very basic and lends itself to being a fantastic base for just about any frosting.This recipe will make one dozen (12) cupcakes. If you need more than a single dozen you can feel free to double or triple the recipe to get the amount you need. Make sure that you let the cupcakes completely cool before filling or icing them.Housewife’s Whimsy recipes that use this cupcake base:Vanilla Birthday Cupcake Vanilla Latte Cupcake[amd-yrecipe-recipe:64]

Source: Cake adapted from: Kiss my Bundt – Chrysta Wilson