An absolute classic. This is my go to cupcake recipe. It makes lovely, fluffy and absolutely moreish cupcakes. Perfect when topped with vanilla buttercream or a sharp blueberry icing. So simple and yummy, ideal for kids to decorate and cover in sprinkles!

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Ingredients

  • 110g butter (room temp)
  • 225g caster sugar
  • 2 eggs
  • 150g self-raising flour
  • 125g plain flour
  • 120ml semi-skimmed milk
  • 1 tsp vanilla extract

Method

  1. Preheat the oven to 160ºC (fan)/ 180ºC/ gas 4. Line a 12 hole muffin tray with cupcake cases.
  2. Cream together the butter and sugar until fluffy.
  3. Add eggs one at a time, mixing thoroughly after each addition.
  4. Sift the two flours into a separate bowl and combine.
  5. Add the vanilla extract to the milk.
  6. Add 1/3 of the flour to the creamed mixture and beat well. Pour 1/3 of the milk and beat again. Repeat until all flour and milk is added.
  7. Spoon the mixture into the cupcake cases until they’re two thirds full.
  8. Bake for 25 minutes. Insert a skewer into the centre of the cupcakes to check they are cooked (it should come out clean).
  9. Leave to cool for 10 minutes in the tin and then transfer to a wire rack to fully cool. Once completely cool, ice and decorate how you like!

 

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