Tried and tested, again and again. I have baked these hundreds of times over the years. It’s a classic recipe, that I got years ago & is super easy. The recipe uses the all-in-one method, so basically bung everything in the mixer and let it do the work. Happy days.
- 125 g butter at room temp (I use salted butter)
- 125 g caster sugar
- 125 g self rasing flour
- 2 large eggs
- 1/2 tsp Vanilla Extract
- 2 tbsp milk
- Preheat oven to 180°C (160°C fan). Place 10-12 cupcake cases in a cupcake/ bun tin
- Place all the ingredients in your mixing bowl and mix at a low speed until just combined.
- Turn up the speed to medium and mix for one minute
- Spoon the mixture into the cupcake cases.
- Bake on the middle shelf of your oven for 15 – 20 minutes or until they are golden and spring back when touched.
- Leave to cool for a few minutes in the tin and then transfer to a cooling rack.
- Allow to cool fully before decorating.
Some @thecakemum observations/tips:
- I regularly use the cupcake cases from Aldi, I like the size and colours.
- The recipe can easily be doubled or halved, depending on the number of cupcakes you need.
- I use an ice-cream scoop to divide out the mixture, this ensures that the cupcakes are all the same size. My scoop must be 20 years old and still going strong.
- Cupcakes take 18-20 minutes in my oven. Keep in mind each oven is different.
- If your cupcakes dome a lot, by that I mean have a big peak like a mountain, try lowering the temperature slightly the next time you bake them.
- The cupcakes freeze perfectly. Just pop them in a plastic bag when cool and place in freezer.
- I put a buttercream recipe on my traybake post – that would be ideal. See link
- I will also do a separate blog on buttercream soon as I get so many questions on how to make buttercream without it being too stiff or wet.
De (aka thecakemum)