Okay, so this is more of a method than a recipe, but here I will let you in on my secret to perfect cupcakes every time!
When I first started baking, cupcakes were my go to bake – I made them all the time! I have tried many different recipes and methods over the years but still go back to the one that Granny ‘O’ taught me – and it is so simple!
- My first top tip is to use a muffin tray rather than a cupcake tray – I find cupcake trays too shallow.
- For the same reason as above, use cupcake cases as opposed to fairy cake cases.
- I always use margarine (stork) instead of unsalted butter. Among all the testing I have done, I have tried with unsalted butter and although it gives a richer taste, I found the end result was ‘heavy’ cupcakes – not light and fluffy like they should be!
Ingredients / Method
- Pre heat oven to Gas Mark 4 / 180ºC / 160ºc fan
- To make 12 cupcakes, weigh 2 eggs (in their shells)
- Whatever the weight of these two eggs, weight the same amount of margarine, castor sugar and self raising flour.
- Beat together both eggs in a jug.
- Cream together the margarine and sugar until soft and ‘fluffy.’
- Add half of the beaten egg and half of the self raising flour and mix until combined.
- Add the rest of the egg and self raising flour and mix.
- Spoon equal amounts in to each cupcake case until all mixture is used.
- Bake on the middle shelf of your oven for 20 minutes.
I always used to make cupcakes the good old fashioned way – a big mixing bowl and wooden spoon! But, since I’ve had my trusted ‘Kitty the KitchenAid’ it’s equally as easy and quicker to whip up a batch of cupcakes in no time at all!