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This is the super quick, super easy recipe that I always use when making cupcakes. It's a great base for any decorating and providing you get the quantities right it creates really fluffy, delicious cakes.

This particular recipe will make about 18 small cupcakes or 12 large ones.


What you will need:


- 125g unsalted butter

- 125g caster sugar

- 2 medium eggs, lightly beaten

- 1tsp vanilla extract

- 125g self-raising flour

- 1tbsp milk


Here's the how to:

Preheat your oven to gas mark 5 (190°) and line a muffin tin with 12 cupcake cases. I suggest the muffin tin as it means that as the cakes rise above the cases they still keep a good shape.


Either using a large bowl or electric mixer cream together the butter and sugar until smooth and light.


Sift 1/3 of the flour into the bowl and fold into the mixture followed by 1/3 of the beaten egg, alternating between both the flour and egg until both ingredients are fully combined.


The mixture should be smooth and creamy and easily drop off a spoon, if it looks too dry add the milk for more moisture.


Using an ice cream scoop (bit random I know but it's good for consistent sized cakes) fill it so it's ¾ full and place it into a cupcake case. Each case should be 2/3 full. Bake for 12 to 20 minutes or until a light golden colour.


Leave to cool for a few minutes in the tin before turning out onto a cooling rack to cool completely.


Eat when ready or cover in chocolate or icing… it's up to you how creative you’re feeling!

Basic Vanilla Cupcakes  - Posted on 2nd December 2015 -