These cupcakes work every time! Super light and fluffy, you can whip up a batch in no time for parties, school tuckshop, lunchboxes or just as a treat.
The trick is to weigh the eggs and then use exactly that weight of butter, sugar and flour in your recipe. Cupcake recipes are always so precise with the amount of butter and flour you should use, but eggs are always different sizes. This method ensures that your mixture is always the right consistency and it’s super-easy to change the recipe to suit the number of cupcakes you want to make!
- Large eggs (1 egg per 6 cupcakes)
- Butter, softened (same weight as eggs)
- Caster sugar (same weight as eggs)
- Vanilla extract (1/4 tsp per egg)
- Self-raising flour (same weight as eggs)
- Baking powder (1/2 tsp per egg)
- Decide how many eggs you wish to use - this recipe makes about 6 cupcakes per egg. I usually use 4 eggs to make 24 cupcakes.
- Weigh the eggs and make a note of the weight
- Weigh the softened butter and caster sugar (use exactly the same weight as the eggs)
- Add the butter and caster sugar to a food processor and mix until pale and fluffy
- Add the vanilla extract and mix again for a few seconds
- Add the eggs, one at a time, and mix for approx a minute each time. Scrape down the sides of the bowl after adding each egg.
- Remove the cake batter from the processor into a large mixing bowl
- Sieve the flour and baking powder together into the cake batter
- Fold the flour in carefully with a metal spoon until all the flour is well incorporated and there are no lumps of flour. Don't over mix.
- Spoon approx 1 tablespoon of mixture into patty cases in a cupcake tray
- Place cakes in a medium oven (180Celsius) for approx 12 minutes until golden in colour and springy to the touch.
- Remove cakes from cake tin and place on a wire baking tray to cool.