Wonderful in their simplicity, cupcakes are a timeless classic and quintessentially British. While they are perfect for beginners they also make great practice for the more advanced bakers among you. What’s great about them, is that they hardly take any time at all to make and are perfect for birthdays, hen parties or just a rainy day in. Luckily, with this vanilla cupcake recipe there couldn’t be a simpler way to appease your sweet tooth.
The ingredients in this recipe will make 3 cupcakes.
50g self-raising flour
50g caster sugar
1-2 tbsp milk
A pinch of baking soda
Tip: weigh the egg(s) in the shell and use the same weight for each of the flour, sugar and butter.
First, preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place paper cupcake cases into a muffin tin.
Using an electric whisk, food processor or a wooden spoon, beat the butter and sugar until light and fluffy. Add in the egg, beating it well. Next, gently fold in the flour. If the mixture is looking a little thick you can loosen it out with a splash of milk. Add a pinch of baking soda at this stage if you want your cakes to rise lightly.
Place the tin in the oven and leave for 20-30 minutes. After 20 minutes, check to see if the cupcakes are ready. To do this, simply insert a cocktail stick into one of the cupcakes – if it comes out dry cupcakes are done otherwise pop the cakes back in the oven for few more minutes.
Lift the cupcakes out of the muffin tin and leave to cool on a wire rack for a short while.
If you gave this recipe a go and liked it, why not also try our Lemon and Poppy Seed Cupcake recipe?
[Image provided by Clever Cupcake ]