Cupcakes are still as popular as ever and rightly so. They are perfect miniature cakes and come with such a variety of flavours and toppings, they could never really become boring. There are a multitude of cupcake recipes, mostly for sponge mixtures, but I’ve actually found it quite difficult to find the ‘perfect’ recipe! So, here I’m sharing a recipe I’ve adapted based on all those I’ve tried and tested and I’m also sharing some of the tips I’ve learned along the way.
100g Butter, softened
120g Self-raising flour
140g Caster sugar
1 teaspoon Baking powder
1 teaspoon Vanilla extract
2 Large eggs
2 tablespoons milk
Preheat the oven to 180c/ Gas 4
Beat all the ingredients together in a mixer for one minute. (Ingredients need to be mixed well but not over-beaten)
Fill cupcake cases half way and place these in a deep muffin tin to keep their shape.
Bake for 20 minutes in the centre of the oven. Cool for a few minutes in the pan and then take out to cool on a wire rack. (Don’t leave them in the pan too long as this can cause moisture around the case as they cool and could cause the cases to peel away)
Top Tips for perfect cupcakes
- Check the oven temperature is correct before cooking – the cupcakes may come away from their cases if the oven is not hot enough or they haven’t been cooked long enough.
- If you want a domed shape cupcake, fill the case to 3/4 full.
- Warm your eggs before using them by placing them in a bowl of warm water (still in their shells) for a few minutes. This will help to prevent them curdling. Then break them and whisk lightly before adding to the other ingredients.
- Make sure your butter is well softened. Many recipes recommend using margarine for good results but the flavour is always better with a good quality butter.
- When the cupcakes are taken out of the oven and still warm, brush them with a syrup to add flavour and moisture. This can be made with a little water boiled in a pan with an equal amount of sugar. Various flavours can also be added or melt some jam with a little water.
- Add a moist, flavoured filling by cutting a small cone shape from the top of the cupcake. Then fill this with some jam or curd. The cone can then be replaced before the topping is added.
- Cupcakes can then be decorated to taste….