My basic cupcake recipe
Sunday, March 7, 2010
Here’s my basic cupcake recipe! I find beating the eggs and the sugar makes the mixture much more airy than beating the sugar and butter and the batter is really light.{Makes about 16 normal size cupcakes}
40mins – Prep time: 20 mins – Cooking time: 20mins
Ingredients
- 4oz golden caster sugar
- 4oz margarine (I use Stork)
- 4oz self raising flour
- 2 medium/large eggs (get them out of the fridge beforehand to warm up to room temp)
- 1/2 tsp baking powder
- 1/2 tsp vanilla bean paste/3 drops vanilla essence
Instructions
Oven temp: 160°C/320°F
- Lay out cupcake cases. If you use silicon you can lay them on a flat baking tray, if you use paper ones, I advise using a bun tin to make the cakes hold their shape
- Whisk the eggs and sugar for at least 4 minutes with an electric hand whisk and beat air into the mix so it fluffs up.
- Bit by bit, sieve in the flour and baking powder and add bits of butter, whisking the mixture each time to ensure a smooth texture, until fully mixed, then mix in the vanilla paste or essence.
- Spoon the mixture evenly into the cupcake cases, ensuring you smooth the tops down (it doesn’t have to be perfect!)
- Put the cupcakes into the oven for 15-20 minutes until they feel spongey and the tops have got some colour.
- Once out of the oven, place on a wire cooling rack to cool down
9 Responses to “My basic cupcake recipe”
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Thanks for recipe above. They turned out really nice.x Kids loved them.x
I have been trying to find a good cupcake recipe, looking for a much more lighter and airy result. I’ll have to try beating the eggs and sugar next time! Thanks for the tip
I have been trying to find a good cupcake recipe, looking for a much more lighter and airy result. I’ll have to try beating the eggs and sugar next time! Thanks for the tip
this reciprs are fabuola s