Cupcakes (just about the easiest cake recipe ever!)

I particularly like this cupcake recipe as they are, as far as I am concerned, just about the easiest cakes ever to make!

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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.

6 thoughts on “Cupcakes (just about the easiest cake recipe ever!)

  1. Am I missing something or did this recipe need a liquid ingredient? As listed, it comes out more like a dough. I added 1/2 cup of milk. Still didn’t have nearly enough to make 12 cupcakes (more like 9 or 10) but the consistency was more like cake batter.

    • The recipe does not require a liquid ingredient. The batter is a fairly thick in consistency, but providing you beat the ingredients together until they are pale and creamy in appearance you should have lovely light cupcakes once baked.

      I generally only half fill the cases with the batter – as they rise a lot during cooking – and if using cupcake cases (rather than larger muffin cases) easily make 12.

      Kate x