How to make a simple batch of cupcakes
A quick batch of vanilla cupcakes are great for any celebration or a fun activity to keep the kids entertained. This cupcake recipe is easy to whip up by hand and cooks super quickly, so no time to get bored waiting for them to bake. The kids will also love decorating and eating their creations (dinosaur sprinkles are my niece’s favourite).
This was one of the first things I learned to bake! My Granda taught me (he was the baker in the family) and I will always remember his mantra of 4-4-4-2; 4 ounces of each ingredient and 2 eggs. This makes it super easy to scale up and down as well. He’ll be very pleased that his “secret” recipe is being shared with you so that you can have fun making them as well.
120g caster sugar
120g self-raising flour
1 tsp vanilla extract/essence
- Preheat oven to 180C
- Put 12 cupcake cases into a muffin tin
- Cream the butter and sugar together until it’s smooth, pale and fluffy
- Mix in the beaten eggs (the mixture will start to look curdled or split, but this is OK! It will sort itself out when we add the flour)
- Gradually mix in the flour (a few spoons at a time) making sure you beat out any lumps at this stage
- Spoon the mixture evenly between the cupcake cases and bake for 10-15 mins
This is a super easy cupcake recipe, so you don’t need any special advice or equipment. That’s one of the things I love about this recipe; you can easily make it by hand, so no need to have an electric mixer.
One thing to be careful of is not to over-bake these cupcakes. I’d suggest setting your timer for 10 minutes at first and just checking (with a clean knife in the middle) whether they’re done by then (the knife will come out without any mixture on it).
Presenting your cakes
You can whip up some buttercream and swirl it on top, or pipe it if you’re feeling adventurous. You could also whip up some double cream and dollop it on top of each cupcake. Whichever option you go for remember to add all the sprinkles and decorations your heart desires!
You can even make both of these fillings vegan by using alternatives for the cream (coconut milk) and butter (baking block).
Hi, I’m Marie and I love to make cakes! I started baking professionally after I was made redundant during lockdown and decided it was time to do what I love for a living. I’ve got many years of experience making cakes for family and friends and can’t wait to make them for you too! I also want to share tips and tricks from all I’ve learned over the years, so I can help you on your baking journey too.