My go-to cupcake recipe

This recipe always make delicious moist cupcakes, and has never failed me.  

Mix all the ingredients together in a big bowl using an electric mixer or wooden spoon.

Then spoon heaped teaspoons of the mixture into cupcakes cases in a muffin or cupcake tin.  

Place in a preheated oven at 180C and cook for 12-15 minutes, or until golden brown and when the top of the cake bounces back when you lightly press it.  

Optional extras


For icing, I usually do butter icing, or sometimes glacé icing.  

I also usually roughly guess the amounts for butter icing, but as a basis, try 125g softened butter to maybe 400g icing sugar with a dash of milk - that will give you delicious butter icing, but more than you need for 12 cakes! You can add food colouring, or flavouring if you like, and add sprinkles on top to make the cakes look super cute.  I like to pipe icing on in swirls.

For glacé icing, literally just mix a few teaspoons of water (or lemon juice for lemon icing) into a load of icing sugar.  Keep adding water or icing sugar till you have the consistency you want, then put on the cupcakes when they’ve cooled.  


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