This along with my cookies recipe and chocolate cake are seriously great things to have stashed in your back pocket at all times. (The recipe, not the cake, that would be weird.) They are all simple, easy to remember and most importantly, easy to execute well. Making you look like a culinary hero instead of the culinary cock-ups we all really are. It’s about perception my friends.
I have been using this recipe for a fair few months now and it never fails. Stick to these measurements and the recipe will not let you down. The only thing that might change is the cooking time. Baked goods are delicate and pretty fickle. You will just have to watch yours closely for the first batch and then use that time as a guide from then on. Once you get to know your oven a little better (it probably misses you) you will be flying.
Once you have it down to an art the rest is up to you. Replace a little of the flour with hot chocolate powder and add a few chocolate chips for double chocolate cupcakes. Grate in a little pear or apple for a fruity twist. Berries are always a safe bet. I did these ones with Lime zest and white chocolate in that batter and a white chocolate and lime juice icing.
225g Butter (must be room temperature)
225g Self Raising Flour
1 Tsp Baking Powder
1 Tsp Vanilla Extract
450g Icing Sugar
2 Tbsp Milk
-Cream together the butter and sugar until it turns to a light white creamy consistency. All of this can be done with a hand blender or in a food processor.
-Mix in the vanilla.
-Crack the eggs into the creamed butter and sugar one at a time and mix in thoroughly.
-It will initially look like its going to split but keep going and it will come together in the end.
-When the eggs are all incorporated sift in the flour and the baking powder.
-Mix these into the wet batter slowly. Make sure not to leave any pockets of flour in the batter. That will not end well, trust me.
-Preheat your oven to 180 degrees celcius.
-Line a cupcake tin with cupcake cases.
-Fill each case about 2/3 full.
-Place in the centre of the oven. About 12 minutes works a charm for me but everyone’s oven is different and will give you a different time.
-When they look nice and golden on top, stick a toothpick in the centre of one. Leave it for a second or two then pull it out. If it comes out clean you cupcakes are done. If there is still batter on the cocktail stick put them back in for abother minute or two then test again.
-When they are done, leave them to cool on a wire rack so they don’t get too moist on the bottom.
-Soften the butter a bit in the microwave before starting. This will make everything a lot easier.
-In a large bowl whisk up the butter so it is nice and airy.
-Then slowly start to add in your icing sugar a few tablespoons at a time.
-Keep whisking until all of the icing sugar has been incorporated into the butter.
-I then add a few tablespoons of milk just to let it out a little and make it easier to pipe onto the cupcakes but if you are going to spoon it on then there is no need.
-If you would like to add food dye at this stage feel free. You can see I went for red here but use whatever you have to hand.