NATIONAL CUPCAKE WEEK

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With National Cupcake Week 2017 approaching faster than you can say hundreds and thousands, we’ve got more events planned than you could shake a piping bag at.

National Cupcake Week

Basic Cupcake Recipe

Ingredients

  • 250g (8oz) unsalted butter, softened
  • 250g (8oz) caster sugar
  • 250g (8oz) self-raising flour
  • Pinch of salt
  • 4 medium eggs
  • 4 tablespoons milk
  • Ice-cream scoop (optional)
  • 2 x 12-hole muffin tins, lined with paper cases

Method

  1. Set the oven to 190C, gas 5.
  2. Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.
  3. Use a traditional-style ice cream scoop, or spoon, to divide the mixture between all the paper cases.
  4. Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for further 3-7 minutes, until both trays of cupcakes are a light golden colour.
  5. Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.

Freezing: The cakes are best eaten on the day that they’re baked, but if necessary, once cooled, they can be wrapped in freezer bags and frozen for up to 1 month. They will defrost in about 1 hour.

Flavour variations: To give these plain cupcakes a little extra flavour, try one these ideas:

Lemon: Add finely zested rind of 2 lemons to the mixture, and use 4 tablespoons of lemon juice in place of the milk.
Chocolate: 
Use 2 level tablespoons less flour, and add 2 level tablespoons cocoa powder.
Rose: 
Use 1-2 tablespoon less milk and replace with 1-2 tablespoons rose water.
Coffee:
 Omit the milk and instead, use 2 tablespoons instant coffee, dissolved in 4 tablespoons hot water.