Foolproof Basic Cupcake and Mini Cupcake Recipe!

I am going to be trying out lots of different cupcake ideas over the next couple of weeks – especially with Halloween and Christmas coming up! – so I thought it might be a good idea to give you a basic cupcake recipe.

This is my favourite!

I much prefer the taste of good-quality butter in cakes, but using Stork or something similar produces an undeniably light texture. To get the best of both worlds, I have replaced a spoonful of the flour with a spoonful of cornflour.

This makes the sponge wonderfully light and keeps that yummy buttery taste.

These quantities will yield approximately 12-14 standard sized cupcakes, and about 30 mini cupcakes.

What you’ll need:

150g softened butter

150g caster sugar

140g self-raising flour

1 tablespoon cornflour

1 teaspoon baking powder

3 eggs

2 teaspoons good-quality Vanilla extract

1 tablespoon milk

Equipment:

Standard or mini-sized cupcake cases

A standard cupcake tin or mini muffin tray

A large mixing bowl

A wooden spoon

An electric whisk, bowl whisk or handheld whisk

 

Step One:

Preheat the oven to 180 degrees Celsius if you are making standard sized cupcakes, or 160 degrees Celsius if you are making mini cupcakes.

Line your cupcake tray with your paper cases.

Step Two:

Put all of the ingredients together in the mixing bowl.

Make sure that you hold the sieve up high when sifting in the flour, try to get lots of lovely air in!

Step Three:

Stir your ingredients together with a wooden spoon until well combined.

Now, using your electric or handheld whisk, give the mixture a very good whisk for 3-4 minutes until the mixture is light and fluffy. The colour will turn lovely and pale – this is perfect!

Step Four:

Divide the mixture among your paper cases. Fill each case roughly 2/3rds of the way full.

Pop into your preheated oven.

If you are making standard cupcakes, bake at 180 degrees Celsius for 20-25 minutes.

If you are making mini cupcakes (as I am in the pictures) bake at 160 degrees Celsius for 18 minutes (I know this sounds exact but honestly it’s the perfect timing!)

Your cupcakes are done when they are nicely risen, and the surface feels just firm to the touch.

Do not be tempted to leave them in for an extra couple of minutes; if they brown, they will be dry.

Step Five:

Place on a wire rack to cool, and repeat until you have used all of your mixture.

 

Once you have baked all of your cupcakes and they are fully cooled, you can decorate them however you like!

(I’ll pop on a recipe for frosting tomorrow; it’s twenty past midnight and I am tired of baking and wish to sleep. Well…perhaps just a little bite first!)

See you tomorrow.

Love,

Jessy xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

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8 Comments

Filed under Advice, Recipes

8 responses to “Foolproof Basic Cupcake and Mini Cupcake Recipe!

  1. YUm!! These look so good, I’ve been looking for a basic cupcake recipe lately. thanks for the recipe 🙂

  2. When I grew up, these were called fairy cakes; my husband calls them buns. Anyhow, I think the cornflour idea is a good one; I must try it out. Is yours a fan oven?

    • Yes it is in London, and I am getting better at Aga cooking with weekends in the country, still have not quite mastered it though! They were fairy cakes when I grew up too but, sadly, hardly anyone Googles Fairy Cake recipe any more 😦 The cornflour thing really works!

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  6. Lovely cupcake. This is a classic cupcake recipe. I can add one or two ingredient on it for some variation. Thanks a lot for the recipe.

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