This is one of our favourite cupcake recipes – it’s so simple, and can be used in so many variations. I’ve found the key with it is to whisk, whisk and whisk again! This recipe makes 24 small/medium cupcakes, or 12 larger ones.
- 175g (6oz) butter + 75g (2.5oz) for the icing
- 175g (6oz) caster sugar
- 2 teaspoons vanilla extract
- 3 medium eggs
- 175g (6oz) self raising flour
- 350g (12oz) icing sugar
- 2 tbsp milk
- jam/jelly (we used seedless raspberry)
- candy sprinkles & decorations
Preheat oven to 170°/350°/Gas mark 3
Soften the butter in a microwave (you don’t want to melt it completely, just make it easier to mix, so use a low power setting for 10 seconds at a time). Put the softened butter into a large mixing bowl with the sugar and whisk until light and fluffy.
Add the vanilla extract and eggs and whisk again.
Now add the flour and whisk until smooth. Keep going for several minutes to make a really light, fluffy mix.
Pour into cupcake cases and bake for 14-18 minutes. The cakes are done when the top bounces back when touched, and a skewer comes out clean. (If they don’t bounce back, return them to the oven as quickly as possible to avoid them going flat!)
Allow to cool on a wire rack.
Once cool, cut out the middles (I found a traditional potato peeler was great for this), fill with jam (jelly) then put the middle back on as a “lid”.
Soften your remaining butter and mix with the icing sugar, 2tsp of vanilla extract and 2 tbsp of milk until you get a smooth icing.
Ice your cupcakes, and add whatever tasty decorations take your fancy. (We used rainbow strips and sugar sprinkles, along with some My Little Pony figures we’d got from Kinder eggs.)Enjoy!