Cupcakes. Such a small delight but over delivers on happiness! I love cupcakes, I love everything about the process of making them, and I find any excuse…(ANY excuse) to make a batch. Having my parents drop over last Saturday on their way to the airport was reason enough for me to whip up a fresh batch.
My guiding star regarding all things baking related is Lorraine Pascal. Not only is she gorgeous, her book is so simple and easy to follow, hence the book title “Baking made easy”. Pascal explains that baking is like science, if you follow the instructions and measurements exactly you should produce beautiful bouncy, fluffy perfect baked goods every single time. And she is right.
I have to say I LOVE this cupcake recipe. It provides 12 perfectly formed little buns, and the mixture is not overly runny which sometimes can produce flat cupcakes at times. This recipe uses 4 eggs and only a tablespoon of milk! but the mixture produces cakes that are so light and fluffy, you will really feel like a domestic goddess each and every time you produce them.
So, this particular Saturday, upon the announcement of arrival of parents, I thought they would enjoy the small efforts made by their youngest daughter in producing something freshly baked to have with coffee. It only took me 20mins to measure, mix, and bung in the oven, which meant I still had plenty of time to loll about drinking coffee and pretending not to notice that the floor could do with a vacuum. 20 mins later my wait was rewarded with gloriously bouncy buns, now who doesn’t want that?
What do I need?
- 200g plain flour
- 200g Caster Sugar
- 200g Softened butter
- x 4 eggs
- 2 tsp of baking powder
- 1 tsp of vanilla extract
- 2 tsp milk or a splash of water (optional)
- (sprinkles, sparkles or shaved chocolate or chopped nuts to decorate)
- 300g (10.5 oz) softened butter 750g (1lb 11oz) icing sugar
- seeds of 1-1.5 vanilla pods
- Red, yellow, blue, food colouring (optional)
What do I do?
- Preheat oven to 160 degree celsius ( Gas mark 2-3) line the muffin tine with 12 paper cases.
- Put butter and caster sugar in a large bowl and beater together to form a creamy consistancy that is light and fluffy.
- Add vanilla, then the eegs one at a time, beating after each addition
- (if the mixture starts to look curdled , add a tablespoon of flour and beat well until smooth)
- Once all the eggs have been added, add in the flour salt and baking powder and mix together, if mix is a bit stiff add 2 teaspoons of of milk or a splash of water.
- Scoop tablespoons of the mixture into each case
- Bake in oven for approx 25-30 mins
Be patient, let them cool, ice them and enjoy!