I have adjusted my recipe quantities as I have gone along and I believe I have found the one for me. Why not give it a go and adjust it till its right for you?
Basic cupcake recipe (makes approx 12 cupcakes)
Ice cream scoop (optional)
Large mixing bowl
Electric hand whisk
Measuring equipment (tea spoon, scales)
2 eggs (weigh these eggs unbroken and this will give you the quantities for other ingredients. Lets assume they are 102g)
102g of butter
102g of caster sugar
102g of self raising flour
1 tsp of baking powder (approx 1/2tsp per egg)
1 tsp of vanilla extract (approx 1/2tsp per egg)
pinch of salt
This bit is easy. Add all the ingredients to the bowl (don't panic) and whisk it till it's combined and smooth. Voila.
Next up, spoon your mixture evenly into cases leaving enough room between the mix and the top of the case for ten to rise (approx 1/2 inch or 1.5cm). I use an ice-cream scoop for this, levelling off the top with a spatula for equal quantities each time. Bake cakes in the oven at 180ºc (gas mark 4) for 10-15 mins or until golden and the tops spring back when you push them lightly with your finger.
Take cupcake out of the trays (carefully now) and put them on cooling racks to cool. Make sure they are completely cool before decorating or storing in an airtight container.
This recipe is for a basic cupcake and can be modified for all sorts of flavours. Add chocolate chips, cocoa (mixed with a little milk so it doesn't make the mix too dry) or maybe melted chocolate, lemon zest and juice, berries or fruit (coat in flour first).
Let me know if you have a go and what adjustments you made for yourself. You can post pics on the Mrs Crafty B Facebook page or Tweet @MrsCraftyB
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