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My basic cupcake recipe

Sunday, March 7, 2010

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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

1. 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
2. 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.
3. 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.
4. Spoon the mixture evenly into the cupcake cases, ensuring you smooth the tops down (it doesn’t have to be perfect!)
5. Put the cupcakes into the oven for 15-20 minutes until they feel spongey and the tops have got some colour.
6. Once out of the oven, place on a wire cooling rack to cool down

Categories: Cupcakes

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