Basic moist cupcakes

Basic moist cupcakes


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About this recipe: This recipe will help you make moist, fluffy cupcakes brilliant for any occasion. Enjoy plain, or decorate as desired with buttercream, icing or a glaze.

Makes: 12 basic moist cupcakes

  • 150g butter, melted
  • 150g caster sugar
  • 3 eggs
  • 150g self-raising flour
  • 1 tablespoon vanilla extract
  • 1 tablespoon milk

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat the oven to 180 C / Gas 4. Line a 12 hole muffin tin with paper cases.
  2. In a bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until pale and creamy. Fold in the flour, vanilla extract and milk gradually until well integrated. Divide the mixture between the prepared paper cases (about 2 tablespoons per paper case), taking care not to overfill to ensure a good rise.
  3. Bake in the preheated oven for 20 minutes until risen, golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a cooling rack. Allow to cool completely if decorating.

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