Irresistible Chocolate or Vanilla Cupcake Recipe
Cupcakes are delicious small cakes, the size of an individual portion. They are baked in cup-shaped paper and decorated with icing.
Ingredients
- 250 g Butter (8.8oz)
- 250 g Sugar (1¼ cups / 8.8 oz)
- 3 Eggs
- 1 tsp Vanilla Essence
- 250 ml Milk Room temperature (1 cup / 8.45 fl oz)
- 250 g Flour 2 cups/ 8.8 oz
- 2 tsp Baking Powder
Optional for Chocolate Cupcakes (+-20)
- 100 g Cocoa Add to the dry ingredients (⅔ cup / 3.5 oz)
- 50 ml Milk Add extra (¼ cup / 1.69 oz)
Instructions
- Preheat your oven to 180°C (350°F). Line two cupcake tins with cupcake cases.
- Sift the flour and baking powder together into a bowl. Set aside.
- Using a Kitchen Aid stand or hand mixer, cream the butter and sugar together until light and fluffy.
- Beat in the vanilla essence and eggs until well combined.
- Gradually fold in the flour mixture and milk, alternating between the two, starting and ending with the flour mixture. Mix until you achieve a smooth, spreadable batter. If you are using a stand or hand mixer, mix on a low speed.
- Optional - Divide Batter: If making both vanilla and chocolate cupcakes from one batch, divide the batter into two equal portions by weighting it. Mix 50g (⅓ cup / 1.75 oz) cocoa and 25ml (2 tbsp) milk into one half.
- Spoon the batter into the prepared cupcake cases, filling each about two-thirds full.
- Bake for 15-20 minutes, or until a cake tester inserted into the centre of a cupcake comes out clean.