This is a fabulous cupcake recepie, perfect if you also want to do some flamboyant decorating on top!
I got this fantastic recipie from ‘The Great British Bake Off How to Bake’ book- it is a must have.
To make 12 amazing cakes you need:
175g self – raising flour
Pinch of salt
25g softened unsalted butter
175g caster sugar
2 large eggs, free-range
1/2 teaspoon vanilla extract
3 tablespoons semi or full fat milk-
at room temperature
Preheat the oven to 180C/ 350F/ gas mark 4. Into a large bowl, sift the flour and salt and set aside until needed.
Next, beat the butter in a mixing bowl with a wooden spoon or electric beater until nice and pale. Beat in the sugar gradually and then beat the mixture thoroughly until light and fluffy.
Beat the vanilla and eggs and add to the creamed mixture, a tablespoon at a time, and beat well after each addition, scraping round the bowl from time to time. With a large metal spoon, lightly fold in the sifted flour and salt mixture in 3 batches alternately with the milk. When combined thoroughly, spoon the mix into the paper cases evenly.
Bake for 20 minutes or until golden brown, risen, firm and springy at a touch of the finger.
Remove the tray from the oven and leave to rest for 2 minutes, then place on a wire rack to cool completely before icing.