As the first blog post to go live, we’re celebrating with this super easy cupcake recipe!
80g butter, softened
280g caster sugar
240g cake flour
2 tsp baking powder
2 free-range eggs
1/2 tsp vanilla extract
250ml lukewarm milk
For the icing:
250g icing sugar
1 tbsp lukewarm milk
1/2 tspn vanilla extract
Preheat the oven to 180 C.
Line a muffin tray with cupcake cases of your choice.
Beat the butter with the caster sugar until pale and fluffy. You can bet by hand, for an intense arm workout or take the easy route with an electric beater.
Sift in the flour and baking powder and continue beating until the mixture resembles fine breadcrumbs.
Add the eggs and vanilla extract and beat vigorously or on a high speed, while slowly adding the milk to form a smooth batter.
Spoon the batter into the cupcake cases to three-quarters full, an ice-cream scoop is the perfect measuring spoon for this. Bake for 20 to 25 minutes, or until a skewer comes out clean.
To make the icing, beat the butter until pale and fluffy, then add the icing sugar and beat. Add the lukewarm milk to loosen the icing along with a the vanilla extract.
Get creative! Add a dash of food colouring or go all out with different nozzles and a piping bag, but remember, always let your cupcakes cool completely before icing. This prevents your icing work of art from just sliding down the sides.