Ah the classic cupcake - an instant crowd pleaser, and one of the essentials to master on your baking journey! Here, our talented friend Sarah at @bake.works talks us through a basic cupcake recipe you'll master in no time.
Whether you're baking for a birthday party, a charity event, a wedding treat table or simply for the fun of it, this easy recipe is a great place to start.
Pssst... you can watch Sarah make these cupcakes herself over on Youtube - just click here!
Basic Cupcake Recipe - what you need:
For the cupcakes, you'll need...
200g unsalted butter, softened
200g caster sugar
3 medium free range eggs
1 tsp vanilla extract
200g self-raising flour
2-3 tbsp milk
And for the buttercream, you'll need...
250g butter, room temperature
450g of icing sugar
1/2 x Sachet (or 25g) of Ingenious Edibles Ultra Concentrated Flavoured Icing Sugar
The day before you make your buttercream, combine 1kg of icing sugar with one sachet of our Ultra Concentrated Flavoured Icing Sugar (choose your flavour!). Transfer the sugar into a large ziplock bag to let the flavour develop!
Preheat the oven to fan 160°C (fan).
Line a 12-hole cupcake tin with paper cases.
Put the butter and sugar in a large mixing bowl and beat with an electric whisk (or by hand with a wooden spoon) for 2-3 mins until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the vanilla extract and beat briefly to combine.
Gently fold in the flour and just enough milk to make a smooth batter that drops easily off the spoon.
Divide the batter between the cases, then bake for 20-25 mins or until a skewer inserted into the middle comes out clean. Transfer the cakes to a wire rack and leave to cool completely.
While they're cooling, make your buttercream! Beat 500g of room temperature butter in a large bowl until pale (approx. 5 min). Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and 1-2 tablespoons of milk. Beat the mixture until creamy and smooth.
Once everything is combined, mix on the lowest mixer setting for about 5 min to remove air bubbles.
Transfer the buttercream into a piping bag and swirl the icing over the cooled cupcakes. Decorate with fruit, sprinkles, or any other edible decorations, and serve!
Thanks so much to Sarah for sharing this basic cupcake recipe with us. Now it's over to you!
Credit for all images, recipe and instructions goes to Sarah at @bake.works.