Basic cupcake recipe

Ingredients

• Eggs

• Self Raising Flour

• Butter (Stork)

• Caster Sugar

• Vanilla Extract

• Baking Powder

• Milk

Tools

• Stand/hand mixer

• Bowl

• Spatula

• Teaspoon

• Cupcake tin

• Ice cream Scoop

Tip

The best way to remember a basic cupcake/cake recipe is to always start with measuring your eggs (still in the shells) for example 3 eggs roughly weigh around 200g, the rest of your ingredients apart from the vanilla, milk and baking powder should all now be the same weight.

To make 16 cupcakes

3 eggs weighing roughly 200g, then as explained in my tip above, all other ingredients should be the same weight.

• 3 eggs in shells approx 200g

• Self Raising - 200g

• Butter - 200g

• Caster Sugar - 200g

• Milk

• Baking powder 1tsp

• Vanilla 1tsp

1. Preheat oven to 180 degrees

2. Prepare cupcake tin with cupcake cases

3. Add sugar and butter to the bowl and mix

4. Place bowl on the scales and set to zero, crack the eggs into the bowl and check the weight, add enough milk to bring the weight back up to what the eggs weighed originally with shells on (200g) for example when you crack the eggs into the bowl they may now weigh 150g, add another 50g of milk to bring the weight back up to 200g again and then mix

5. Add the flour, baking powder and vanilla extract and mix

6. Mix well on a medium speed to form a smooth batter

7. Now time to add your mixture to you cupcake cases

Tip

Use an ice cream scoop to put your cake batter into the case, this way you get the perfect amount in each one

8. Put your cupcakes in the oven on the middle shelf for 20-25 minutes until firm to touch and golden brown

9. Take out the oven and leave to cool on a wire rack until you are ready to decorate