Makes: 12
Cake tin: Cupcake tray
Oven Setting: 180°C
Make sure all your ingredients, including the eggs, are at room temperature.
This is a basic cupcake batter and one of the quickest recipes to which you can add an array of ingredients of your choice like chocolate chunks/ chips, instant coffee, cocoa, raisins, nuts, chopped fruit etc.
Ingredients:
- Flour (sifted) – 100 gms
- Butter – 100 gms
- Powder sugar – 100 gms
- Eggs – 3
- Baking powder – ¼ teaspoon
- Vanilla – 1 teaspoon
Method:
- Pre-heat the oven to 180 °C.
- Line a cupcake tray with cupcake cases.
- Add all the ingredients (and I mean ALL the ingredients) into the bowl of a stand mixer and beat everything at speed 1 (low). The method is the same for a handheld beater.
- Stop the beater as soon as you see folds in the batter as shown below.
- For plain cupcakes go ahead and evenly divide the batter in the cupcake tray.
- For choco-chip cupcakes now is a good time to fold in the chocolate chips with a spatula.
- Bake in a preheated oven at 180°C for 30-40 minutes or until a skewer inserted in the centre of a cup cake comes out clean .
- Remove the cupcakes from the tray and leave to cool on a wire rack.
- Let the cakes cool completely before spreading on a topping of your choice.
Note:
- Choco chip Chocolate cupcakes: Add Cocoa powder – 1½ teaspoons + ¼ teaspoon Instant coffee with all the other ingredients in the stand mixer. Before filling in the cupcake cases, fold in ½ cup chocolate chips with a spatula.
- Lemon cupcakes: Switch the vanilla with ½ teaspoon of Lemon essence and fold in a tablespoon of lemon zest before filling in the cupcake cases.
- Coffee cupcakes: Add 1 teaspoon of instant coffee to the ingredients in the stand mixer.
- Strawberry cupcakes : Add 2 table spoons of chunks from the Mapro Whole Strawberry crush (it has little chunks of strawberry). You can also fold in a no more than ¼ cup of fresh chopped strawberries. Too much of fresh soft fruit can make the cupcake dense.