Basic Vanilla Cupcake

Here is the recipe for my basic vanilla cupcake that is a good starter to add flavours to and a good starter for the beginner cupcake maker.

This recipe makes 6 deep filled cupcakes.

Ingredients

• 70g self raising flour
• 70g caster sugar
• 70g of soft butter (I use stalk as its great for making cakes)
• 2 tbs milk
• 1 medium egg (YES, only 1 egg, anymore and your mixture will be too eggy)
• 1 cap of vanilla flavouring (I use extract NEVER essence)

Method

A lot of the recipes I read say you need to sift this and whisk this and I have never done that and my cupcakes always turn out light and moist.

• Pr-heat the oven to 180 or gas mark 3.
• Prep your cupcake tin with cases. I use a silicon tin with Cath Kidston cases, perfect size and easy to remove. Gives you a deep american look instead of a shallow fairy cake look.
• I put my mixing bowl on my electronic scales and reset the scale.
• I then add my flour... without so much as a shuffle from the bag. Then I re-set my scales.
• I then add the sugar, very slowly... ontop of my flour. Dont go mad, add a bit at a time after 70g.
• Reset the scale. You should have both the flour and the sugar in the bowl now.
• Add the butter to the mix a little at a time. Then take off the scale and add the rest of the ingredients.
• Very simple all-in-one bowl method that just needs a good mix with your mixer.
• Mix until all mixture is together and sides have been scraped.
• If you are using a stand mixer, use a flexible beater, not the whisk attachment.

I bake my cupcake in an electric oven for 20-25 mins and they come out slightly browned and spring back when pressed. They should be soft, moist and fluffy inside and taste yummy!!