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Basic cupcakes

  • 0:10 Prep
  • 0:17 Cook
  • Makes 48 mini or 24 regula

Ingredients

  • 200g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup caster sugar
  • 3 eggs
  • 2 1/2 cups self-raising flour, sifted
  • 1/2 cup milk

Method

  • 1
    Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
  • 2
    Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
  • 3
    For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
  • 4
    Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

Source: taste.com.au

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