How to make Cupcakes from Scratch

  • Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.
  • Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.
  • Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using.
  • Carefully fold in the flour (and baking powder if using).
  • Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to blend between adding the ingredients in the order above.
  • Bake in the oven for 10 – 20 minutes. After 10 minutes, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry, then the cupcakes are done. If not, then back in the oven for a few minutes more. Don’t overcook the cupcakes; otherwise, they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.
  • Add a little water to some icing sugar until you have a smooth paste for a simple icing topping. When the cakes are cool, drizzle some icing mixture over the top. These cupcakes are best eaten on the day they are made.
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