Basic vanilla cupcakes

    25 min

    This cupcakes are really yummy! Easy to make and they go down a treat =) The secret to this recipe is you weigh the eggs FIRST, then whatever they weigh, you do the same amount of flour, sugar and butter.


    Essex, England, UK
    36 people made this

    Makes: 20 

    • 3 (weigh the eggs first!) eggs
    • same weight self-raising flour
    • same weight caster sugar or golden caster sugar
    • same weight soft butter or margarine
    • 2 teaspoons vanilla extract or flavouring

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Firstly, weigh the eggs. Whatever they weigh, this is how much of everything else you'll need (butter, sugar, flour).
    3. Next, put the eggs aside, and cream the butter and sugar together until soft. Add the vanilla extract.
    4. Next, add ONE egg - then a teaspoon of the flour. Beat it all together. Repeat this step until all the eggs are in, with a teaspoon of flour for each.
    5. After you've added all the eggs, and the teaspoons of flour, you'll see you still have lots of flour left - sieve this into the mixture and fold in slowly to keep your cakes fluffy.
    6. When everything is all mixed and folded well, add cupcake cases to a 6 (or 12) hole cupcake tray. Fill the cases to just over half way,
    7. Pop them into the preheated oven until slightly golden and risen, about 12 minutes. When you take out the cakes, stab them with a cocktail stick or skewer; if the skewer comes out clean, they are done.

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    Reviews in English (2)


    I thought these were great but would cut back on the sugar a bit next time.  -  08 Aug 2013


    We loved these. There are a bit sweet so next time, tomorrow, I'll cut back on the sugar. I used gluten free rice flour and it worked very nicely!  -  05 Apr 2013