I like cupcakes.
Screw it, that’s a lie.
I LOVE cupcakes.
I could probably survive life solely on cupcakes, coffee and bacon.
I enjoy making cupcakes almost as much as I enjoy eating them.
I have a very simple, basic recipe that never changes. I simply change out the additions to transform them into something new.
The story behind this simple recipe is this: As a young girl growing up, my family was pretty poor, we didn’t have a lot of material things. What we did have was an abundance of love and close friends. My very sweetest friend was a girl named Missy. Our families spent time together almost everyday! Missy’s Mom, Miss Betty, was often like a second Mom to me, and Oh Lord! could that woman bake! She introduced me to “Hot Milk Cake” which became a staple in our home. At age 13, I would make one every week. It was simple to make and we always managed to have the ingredients we needed in the pantry.
As an adult, I converted that recipe into a basic six ingredient recipe that I use as a base for ANY CUPCAKE.
So without further ado, here is the recipe.
1 stick butter softened
3/4 cup white sugar
1 tsp vanilla extract (I truly believe that using a high quality vanilla extract makes the cupcake AMAZING, so get the good stuff! Nielsen-Massey Organic Madagascar Bourbon Vanilla is what I use. However, good old McCormick isn’t bad either.)
1.5 Cups self rising flour
1/2 cup Half and half
In a mixing bowl, beat together the butter and sugar. Add the eggs one at a time, then add the vanilla, beat at high for a minute until well combined. Add in the flour a bit at a time. It will be thick and start to form a dough, quickly add the milk a little at a time until the batter thins out a little. This batter will never resemble that of a thin box cake mix, it’s going to be thick and substantial.
This is your base cake mix. From this point on there is so much you can do with it.
As an example of what you can do I will start of with my Apple Cinnamon Gingerbread cupcake.
To make this cupcake I need the base recipe above as well as, 2 apples, peeled and sliced. 1/2 cup of brown sugar, 1 tbsp Ground Cinnamon, and 6 Gingerbread Cookies, GLAZE: 1 cup confectioners sugar, 1 tbsp milk
Preheat the oven to 350*
Line your cupcake pan with 12 paper liners. (I love these from Amazon)
Grind up the cookies in your food processor to small crumbs.Combine the brown sugar, cinnamon and cookie crumbs. Peel and slice the apples into thin slices or dice into small chunks.
Then simply layer everything like you’re making tiny lasagnas. A dab of batter first, couple slices of apple, some of the cookie crumb mixture, more batter, more apples, top with more crumb mixture.
Bake for 25 min or until wooden toothpick comes out clean.
Cool. When completely cool, mix the glaze and drizzle over the cupcakes. I garnish with an extra apple slice and sometimes an extra gingerbread cookie. Feel free to be creative with your garnish!
Serve and devour!
Makes one dozen.
Keep in mind that the bake temperature and time will be the same no matter what fillings and extras you add. 350* for approximately 25 minutes.