Since we’ve had a pretty non-existent summer over here in the UK, the rainy days have kept me inside for far more than I would’ve liked. However, this involuntary confinement has had one positive – more baking sessions have been on the cards!
Last weekend, whilst it was pouring down, I thought I’d throw on my apron and revisit the recipe that fuelled my love of baking. These simple, minimum fuss cupcakes were the first ever cakes I made by myself. Fast forward a few years, and this is still the recipe I use whenever I bake.
It’s my go-to recipe and never fails to disappoint. It’s super simple and needs very few ingredients – all of which are probably already in your cupboard. I was in the mood to practice my piping skills so decided to decorate the cupcakes with vanilla buttercream and strawberries, but because the base of this cake is so simple and delicate, you can pretty much decorate with anything and it would still taste good!
The following ingredients are enough to make and decorate around 12 cupcakes (depending on size).
For the cupcakes
You will need –
- 100g Self Raising Flour
- 100g Soft Margarine
- 100g Caster Sugar
- 2 Eggs
Step 1: Set the oven to 180°C/350°F/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
Step 2: Mix together the margarine and caster sugar until the mixture is pale and fluffy.
Step 3: Beat in the eggs a little at a time, if the mixture looks slightly scrambled add in a spoonful of flour and mix.
Step 4: Sieve the flour into the mixture and fold through, being careful not to overmix.
Step 5: Spoon the mixture into the paper cases until they are half full.
Step 6: Bake the cakes for 20/25 mins. Leave to cool in the tin for 5 minutes before transferring to cool on a wire rack.
For the buttercream
You will need –
- 75g Softened Unsalted Butter
- 175g Icing Sugar
- 1/2 tsp Vanilla Extract
- 1 tsp Milk
Step 1: Place the softened butter into an electric mixer and whisk for 3-4 minutes until the mixture is extremely pale.
Step 2: Slowly sieve half of the icing sugar into the butter mixture and mix for another 2-3 minutes. The secret to very pale white buttercream is patience!
Step 3: Add in the remaining icing sugar and the vanilla extract and continue to mix for a further 2-3 minutes.
Step 4: If the mixture is not of a fluffy consistency, then add in the milk and stir through.
Step 5: Pipe the icing onto the cupcakes and decorate with whatever your heart fancies!
And there you have it, my trusted, foolproof cupcake recipe!