It’s great to have a good standby easy to make cupcake recipe. In this post we share top tips for the best ever Cupcakes and a top recipe for making a great cupcake.
This recipe makes heaps of cupcakes if you double it. I made these for a cupcake sale and was able to eek out nearly 50 cupcakes from a doubled recipe. You can add any icing you like to these but a good butter cream icing is hard to beat.
Cupcake top tips
Bring ingredients to room temperature.
So I often forget to do this, or don’t have the patience for it, but I really should. When you use eggs or milk (or beer/wine/liquor, if you’re making boozy cupcakes!) straight out of the fridge, they don’t combine as smoothly with the dry and room temperature ingredients.
Don’t overmix the batter.
The reason mixing times are so important is because the length of mixing determines how much of the gluten in the flour is developed (particularly with all-purpose flour, as opposed to cake flour which has less gluten to begin with). To ensure proper mixing, beat cake batter on low until ingredients have just combined. Watch carefully to ensure you aren’t beating the mixture any more than you have to.
Never, never over-bake a cupcake.
The advice from the experts is to err on the side of under-baking. If you over-bake a cupcake, there’s no way to save it. And it won’t be moist on the inside.
Mummy to three small boys
- 125g soft butter (room temperature)
- 1 ¾ cup caster sugar
- 1 tsp vanilla
- 3 eggs (number 6, room temperature)
- 1½ cups self-raising flour
- ½ cup milk
- Preheat oven to 160ºC fan bake.
- Place softened butter into cake mixer and beat until white for 5 minutes, then add sugar and continue to beat.
- Add vanilla and eggs one at a time. Sift in flour and add milk and beat quickly, but surely (10 beats is ideal). Do not over-mix.
- Place into cupcake cases and bake for about 25 mins – or when spongy to touch – and pale golden brown.