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
2 teaspoons good-quality Vanilla extract
1 tablespoon milk
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
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.
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!
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!
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.
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.
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!