I’ve lost count of the amount of times that I’m asked do I provide a catering service. It’s lovely to have such a vote of confidence but I only bake and cook for ourselves, and occasionally my simple cupcakes for special events like the launch of the allotments.
Last week a friend lamented that she can never make decent cupcakes at home, that they’re too time-consuming and that she hates standing over a mixer to make sure she gets a good result. At the same time she told me of a commercial bakery that had sold her cupcakes for a recent party that came nowhere near good quality. Maybe I have family and friends a little spoiled from my baking!
After Tina put in a special request, here’s my recipe for simple cupcakes that has been adapted from The Hummingbird Bakery recipe. Truth be told I rarely make cupcakes, but rather make buns (which are smaller cakes) baked in bun cases. I used the bare minimum of my simple icing recipe to spread on top of the buns, then decorated them with some very pretty wafer butterflies that came from Dr Oetker (who provided a number of samples to me to test out in recent weeks). No more excuses, these are just too easy to make at home yourself!
- 120g plain flour
- 140g caster sugar
- 1 tsp baking powder
- 40g melted butter (sshhhh I use the microwave)
- 120ml milk
- 1 egg
- 1/2 tsp vanilla extract
- Preheat your (fan) oven to 160 degrees Celcius. Line 2 muffin trays with buncases. Don't use cupcake/muffin cases as they are too tall and the cake mixture will collapse.
- In a large bowl combine the flour, caster sugar, baking powder and melted butter. Stir until you get a breadcrumb-like texture to the dry ingredients.
- Take a separate jug and combine the milk, egg and vanilla extract. Whisk a little with a fork so that they are mixed together.
- Pour the wet ingredients (in the jug) into the dry ingredients (in the bowl) and stir well until you have no lumps. Yes it helps here if you have a hand mixer but if not just use a wooden spoon to get a very light batter.
- Using a tablespoon, fill each buncase until they are 3/4 high with the cake batter.
- Bake in the oven for approximately 20 minutes, or they are golden brown on top. Remove then leave to cool in the tin before icing.