Easy Cupcake Recipe

I have been using this recipe for a while now as my standard go-to. It's a versatile base that can be modified to create different flavours with small adjustments (detailed below!). The buttercream recipe I created by mistake when I ran out of icing sugar, the icing tasted amazing and not as sweet as the standard 1:2 butter to sugar ratio. This recipe makes around 15 regular cupcakes or 36 mini cupcakes.

Cupcake Ingredients

• 125g unsalted butter, softened (I usually take it out of the fridge the night before)

• 125g caster sugar

• 125g self raising flour, sifted

• 2 eggs

• 1 tsp baking powder

• 1 tbsp milk

• Optional: chocolate chips

• VANILLA: add 1/2 tsp vanilla extract

• CHOCOLATE: replace 15g flour with cocoa powder

• LEMON: add fine zest of 1 lemon

Buttercream Ingredients

• 125g softened butter (beat for 5 mins until glossy before adding sugar)

• 200g sifted icing sugar, sift if lumpy (you can get away with less icing sugar if you are running short!)

• 2 tsp milk

• Food colouring: I would recommend gel colours for a more vibrant colour and to prevent liquid colours changing the consistency. I use Wilton (preferred) or Sugar Flair.

• VANILLA: add 1/4 tsp vanilla

• CHOCOLATE: add 10-15g cocoa powder

• LEMON: replace milk with fresh lemon juice

• OREO (the best!): add 4 ground up Oreos, use a blender to create a very fine crumb

Method

1. Preheat oven to 180 degrees (or 160 degrees fan)

2. Beat the butter for a few mins until soft then add in the sugar and cream until pale

3. Next add in the eggs one at a time and mix between additions

4. Fold in the sifted flour and baking powder (and cocoa powder if using) until just combined

5. Add milk (and vanilla extract/lemon zest if using)

6. Divide between cupcake liners (sprinkle choc chips on top if using) and bake for 15 mins for regular cupcake or 12 mins for minis (or until a skewer/cocktail stick inserted into the middle of the cupcake comes out clean)

7. While the cupcakes are cooling, make the buttercream icing

8. Beat the butter for 5 mins until glossy

9. Gradually add in icing sugar

10. Mix in the milk. You can add more milk to thin the buttercream depending on what you plan to do.

11. Spread/pipe the icing and decorate

12. Enjoy!