Can I please have a simple, basic cupcake recipe that is pretty full proof? I've never made them before.
Also, is it okay to freeze them and ice them later?
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17-05-2014 12:13 #1Senior Member
- Join Date
- Mar 2014
Cupcake recipe please
17-05-2014 12:18 #2Senior Member
- Join Date
- Jun 2011
120g butter 1/2 cup sugar 1 t vanilla 2 eggs 2 cups SR flour 1/2 cup milk (but I often add more to make mixture less stiff)
Cream butter and sugar. Add egg. Mix well. Add flour, milk and vanilla. Fold in with wooden spoon. Place spoonfuls into patty pans. Bake 15 minutes in oven set at 200degrees C.
I often just soften butter in microwave and mix using a wooden spoon. Less cleaning up afterwards.
17-05-2014 12:19 #3
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17-05-2014 12:21 #4
This is it converted to grams
1 1/2 cups self-rising flour
1 1/4 cups all purpose flour
1 cup (225grams) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 180 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla.
With each addition, beat until the ingredient are incorporated but do not overbeat.
Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
17-05-2014 12:50 #5
I second Elijah's mum, these are so good, but I halve the recipe.
This is a really dark choc cupcake, that's low fat. Instead of buttermilk just use regular milk and a bit of vinegar splashed in. I make 20 cupcakes out of this recipe if you half fill the liners.
17-05-2014 12:53 #6
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17-05-2014 16:16 #7
Google best-ever cupcakes. It's the recipe that uses cream and there's no butter in it. Amazing!
The Following User Says Thank You to felicia81 For This Useful Post:
17-05-2014 16:22 #8
and yes its fine to freeze cupcakes and ice them later
17-05-2014 16:46 #9
Crack 2 eggs into a 1 cup measuring cup then fill to the top with thickened cream. Very lightly whip with an electric mixer, then add 1/2 cup of caster sugar and a teaspoon of vanilla essence and keep mixing. Once combined, fold in 1 cup of sifted SR flour then divide into cupcake pans and bake for 20 mins.
I love this recipe and have adapted it with other flavours, like adding cocoa and choc chips for chocolate cupcakes.
It has worked every single time.
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17-05-2014 16:47 #10
@grumpybump I use that recipe too, so yummy I find they're better the day after baking though, they are a bit too light and fluffy on the day I make them... Maybe I beat them too much with my mixer?
ETA I don't make them in the food processor.
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