I love homemade cakes. I mean, really love them. For this reason, I don’t bake very often as I have a tendency to eat everything I bake. I’m harking back to last Christmas. I ate 23 of the 24 mince pies that I made. My excuse, my husband and kids don’t like mince pies!
Last weekend, I had an urge to bake some cupcakes. I’d gotten the recipe from a friend who’d made these before she left on maternity leave. They were the nicest cupcakes I’d ever eaten and they kept really well. Even a few days later, they were still pretty fresh. Generally, I’m not a fan of icing. It’s either too sweet or buttery for me, so I tend to scrape off all the beautiful decorations on the top and just leave the merest smear of icing behind.
So, after a few requests on Twitter for the BEST EVER CUPCAKE RECIPE, here it is!
100gm Unsalted Butter – VERY soft but not melted
120gm Self-Raising Flour
2 tbspn Cornflour (white powder)
100gm Caster Sugar
1 tspn Baking Powder
3 small eggs or 2 large eggs
1 tspn Good quality Vanilla Extract
Makes 12 – Preheat oven to 150C Fan or 160C – Gas Mark 2 (Yes, low!!!)
Put ALL ingredients into a large mixing bowl and mix with paddle attachment, or wooden spoon – for 1 minute, until light and fluffy. No more or they will be tough.
TIP: Fill cupcake liners placed in a muffin tin to half-way, then they will rise to the top in a nice flat even shape.
Bake for 20 mins but check after 15 mins. Cool in pan for 5 mins, then take out put on a wire tray.
Now for the ICING
This is for 24 cupcakes, so I made half of the recipe below.
200gms of Unsalted butter – VERY soft but not melted!
500gms of Sifted Icing Sugar
1 tspn of Vanilla Extract
Colouring paste if required and decorations. TIP: colouring paste is tasteless, whereas food colouring can be quite strong and taint the flavour of the icing. It’s worth paying more for colouring paste.
Whip butter until it’s pale – about 2 minutes.
Sift in a third of the icing sugar while mixer is on low speed – watch out for the dust!!
Mix well, then add in another third of icing sugar with the Vanilla extract.
Mix well, then add the final third of the icing sugar.
I added a couple of tablespoons of milk to loosen the mixture so that it could be piped out.
Then I split the mixture into 2, and made one pink and the other lemon.
The picture shows the end product. The results speak for themselves! Delicious.
Go forth and spread the news!