Quick and Easy Cupcake Recipe
Cupcake Carrier- I own and love this!
Sometimes in life everything that is great about something is encapsulated in one perfect example. Cupcakes are like this. Everything that is great about baking is there, all in one perfect little package. Not only are cupcakes portable, they are fun to decorate, look perfectly pretty, are just the right size for dessert, are loved by children, the list goes on.
Of course, it isn't just children that love cupcakes. They are a perfect dessert for a dinner party, and not just because they can be prepared in advance so avoid any post main course disaster scenarios.
The thing about cupcakes is that I don't just want them to be for special occasions- I want to eat them every day. That means that I don't have time to fiddle and mess around with recipes that require masses of different flours and delicate ingredients. Apparently Martha Stewart has a recipe that produces the lightest cupcakes known to man. The only problem is that you have to shop for the ingredients, whereas for me the perfect dessert can be made from things I already have in my cupboards.
This is why I love this recipe below. Not only is it simple (so simple that it is etched indelibly into my brain, I need never look at a recipe book again) it is made from things that I always have in my pantry anyway. Result!
Beautiful Cupcake Stands
My Quick And Easy Cupcake Recipe...
You don't need any equipment for this other than a food processor, a wooden spoon, some cupcake cases, a tray and some kitchen scales. If you don't have a food processor, don't panic, just put it all in a bowl and beat it. It will still taste great!
Preheat the oven to 200c/gas mark 6
Literally all you need to do is put all the ingredients into the processor, mix it like crazy and viola, cupcake mix. This recipe makes 12-16 cupcakes depending how big you like them.
You will need:
- 125g unsalted butter (or the closest thing in your pantry)
- 125g caster sugar
- 125g self raising flour
- 2 eggs
- 1/2 tsp vanilla essence
- 2 tbs milk
Cooking time is 15-20 minutes. I find in my oven that 16 minutes is perfect, but ovens vary, you'll find your own perfect time.
Once they are cooked put them on a wire rack to cool so that they don't go soggy and wait until they are cool before you ice them.
One thing I have noticed is that storing them in the fridge makes the sponge lose some of its lightness. If you need to keep them in a fridge get them out an hour or so to warm up before serving. They really do taste better this way!
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Truthfully, I often cheat. I buy pre-made frosting and sprinkle it liberally with hundreds and thousands. It doesn't taste as good as home made icing but it's quick and sometimes it is all I can manage. My kids love it anyway.
Another trick is just to make this really simple buttercream.
- 1 cup butter
- 1 tsp vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 lb.) Icing sugar if you are in the UK
- 2 tablespoons milk
First you cream the butter until it is soft and fluffy. I use my electric handwhisk for this. Then add the vanilla and beat again so that it is mixed thoroughly.
You then need to add the sugar. Do this one cup at a time so that it doesn't explode everywhere. Once all the sugar is in it will feel very stiff- Don't panic! Just start to slowly add the milk, beating all the time so that it becomes light and fluffy.
Et Voila! Perfect buttercream icing!
Then I cover the top with whatever tiny decorations I have around. Even M&M's will do, jelly snakes, whatever you like that tastes sweet and looks pretty. This is the fun part- enjoy!
For a totally gorgeous way of presenting your creations, how about a fabulous cupcake stand?
Need a beautiful cupcake stand to display your beautiful cupcakes? Have a look at my hub on finding the perfect cupcake stand.
Want to turn your cupcakes into a beautiful gift? You need cupcake boxes to transform your beautiful cupcakes.
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