I particularly like this cupcake recipe as they are, as far as I am concerned, just about the easiest cakes ever to make!
For this cupcake recipe you will need:
100g (4oz / 1 cup) of self-raising flour * (sifted)
2 large eggs
100g (4oz / ½ cup) margarine
100g (4oz / ½ cup) sugar
½ teaspoon vanilla extract
* I have found I cannot buy good self-raising flour in Canada, so use all-purpose instead. For this recipe I substitute 2 teaspoons of all-purpose flour for 2 teaspoons of baking powder.
Makes 12 cupcakes
Heat the oven to 190°C / 375°F / Gas Mark 5 and line a 12 hole cupcake tray with paper cases.
Measure all of the ingredients into a mixing bowl.
Beat well until the mixture looks pale and fluffy. I always use my Kitchen Aid, but you can mix by hand.
Spoon into the paper cases.
Bake for approximately 20 – 25 minutes (until risen and lightly browned).
Remove from the cupcake tray and place on a wire rack to cool.
Decorate, or they are just as good eaten plain (although not so pretty to look at).
If you want to make buttercream frosting to decorate your cakes, this is the recipe I use:
For this frosting recipe you will need:
100g (4oz / ½ cup) softened butter
200g (8oz / 2 cups) of icing sugar
1-2 tablespoons milk
1 – 2 drops food colouring (colour of your choice)
Beat the softened butter (with an electric mixer) until it is pale (almost white) in colour.
Add the icing sugar and 1 tablespoon of milk. Beat well until combined and creamy.
If the frosting is still too thick then add another tablespoon of milk and beat again.