Basic vanilla cupcake by lazycupcakes

Method
Prep:10min  ›  Cook:25min  ›  Extra time:30min cooling  ›  Ready in:1hr5min 

1. Pre-heat the oven to 180 or gas mark 3
2. Prep your cupcake tin with cases. I use a muffin tin with muffin cases, perfect size and easy to remove. Gives you a deep american look instead of a shallow fairy cake look.
3. I put my mixing bowl on my electronic scales and reset the scale.
4. I then add my flour... without so much as a shuffle from the bag. Then I re-set my scales.
5. I then add the sugar, very slowly... ontop of my flour. Dont go mad, add a bit at a time after 60g - you dont want to add too much.
6. Reset the scale. You should have both the flour and the sugar in the bowl now.
7. Add the butter to the mix a little at a time. Then take off the scale and add the rest of the ingredients.
8. Very simple all-in-one bowl method that just needs a good mix with your mixer. Mix until all mixture is together. Make sure all sides have been scraped down and mixed.
9. I bake my cupcake in an electric oven for 20-25 mins and they come out slightly browned and spring back when pressed. They should be soft, moist and fluffy inside and taste yummy!!

Tip

If you are using a stand mixer, use a flexible beater, not the whisk attachment. Test to see if cooked with a cocktail stick, if it comes out clean, they're done!

See it on my blog

Visit this recipe on my blog