I’m going back to basics today. It’s partly to celebrate The Great British Bake Off and all who sail in her, but mainly to go back to the original point of vlogging – so that if there is anyone in the position I was in four years ago, where I wanted to cook and bake but didn’t know how, they can look at my videos and get confidence in the basis before moving on to the cool stuff.
Yes, videos on the cool stuff are coming. But for now, you get how to make cupcakes.
You can fancy these up any way you want to – cool buttercream, adding cocoa powder, adding chocolate chips or nuts, hollowing out the centre and filling it – any way you like. But if you just want a good solid cupcake, that’s cool too.
Here’s the recipe. Enjoy x
- 175g of soft unsalted butter
- 175g of caster sugar
- 3 large eggs
- 1/2 teaspoon of vanilla extract
- 175g of self-raising flour
- 2 tablespoons of milk
- Preheat the oven to 180C and line a 12-hole muffin tin with cases
- Put the butter, caster sugar, eggs, vanilla extract, flour and milk in a bowl and beat, either with a mixer or your own arm, until the mixture is smooth
- Spoon it into the cases until they’re about half full (more if you want domed cupcakes, but half full will give you that flat top that's so popular)
- Bake for 15-20 minutes until the top is firm, the cakes are golden brown and they spring back when pushed slightly
- Transfer the cakes to a wire rack and leave to cool completely