Baking – Simple and Perfect Cupcakes
I realise that everyone probably knows how to make cupcakes, but I seemed to have gone through a whole lot of recipes before I found one that was quick, easy, and YUMMY. There is a certain texture and taste to a good cupcake – I hate gluggy cupcakes, and I am not a fan of ones that are so dry they start to crumble as you eat them. This is a perfect recipe – trust me!
- 200g unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup caster sugar
- 3 eggs
- 2 1/2 cups self-raising flour, sifted
- 1/2 cup milk
- Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
- Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
- For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
- Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
I baked these for Australia Day and they were a big success. The best thing about cupcakes is that you can dress them up for any occasion. I must admit I never understood why people would spend time decorating food that is going to be eaten 5 mins later, but now I realise it is so worth it. The kids especially love getting involved in deciding the colour of the icing, piping it onto the cake, and placing the toppers on!
And of course, the icing is always the best!