Ingredients
- 110g butter, softened
- 110g caster sugar
- 110g plain flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 medium eggs
- 1 teaspoon vanilla flavoring
Method
- Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases.
- Place the butter and sugar inside a bowl and beat until pale and fluffy.
- Sift the flour, baking powder and salt in to the bowl.
- Beat the eggs and vanilla and increase the bowl. Beat until just combined.
- Spoon the mix in to the paper cases.
- Bake for 18 to twenty minutes until risen, golden and firm to touch.
- Awesome within the tin for ten minutes, then transfer to some wire rack to awesome completely.
Fillings and Flavour Suggestions
You can include a filling towards the cupcake by cutting a cone from the center of each cake having a serrated knife. Fill the opening with jam, lemon curd or one of these simple fabulous fillings:
Raspberry and Chocolate Cupcakes
Fill each cake with 1 teaspoon seedless raspberry jam and ice with chocolate buttercream.
Fill each with 1 teaspoon lemon curd. Ice with lemon buttercream.
Fill each with 1 teaspoon dulche de leche, ice having a single volume of vanilla buttercream and top with sliced blueberry
Chocolate Cream Cupcakes
Mix 75g mascarpone with 2 tablespoons of double cream and quarter teaspoon vanilla. Put 1 teaspoon of the within the center of every cupcake. Ice with chocolate buttercream.
Buttercream Icing Suggestions
For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a tablespoon at any given time.
For vanilla buttercream, add half teaspoon vanilla flavoring and beat to mix.
For lemon buttercream, beat in 1 tablespoons of fresh lemon juice- add 1 teaspoon at any given time and taste after each addition.
For chocolate buttercream, beat in quarter teaspoon vanilla, 60g (2oz) melted and cooled milk chocolate and a pair of tablespoons of cacao powder.