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.
Basic Cupcake Recipe
- 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
- Set the oven to 190C, gas 5.
- 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.
- Use a traditional-style ice cream scoop, or spoon, to divide the mixture between all the paper cases.
- 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.
- 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.