I have been trying to bake macarons for months (!) with mixed success and was feeling quite disheartened. Hence, I wanted to boost my confidence by baking something easy. Haha! Sunshine also suggested starting with baking something simple for a start. After all, before I tried baking macarons, I baked only around 3 to 4 times per year, when I feel like it. Anyway, I sourced around for a simple recipe and chanced upon this easy-to-follow cupcake recipe though I do not like to eat them! However , since the purpose is to boost my confidence in baking, I just tried baking it and it was indeed a great success! I will share the recipe below:
Recipe with Pictures
Makes about 14 to 16 cupcakes
Ingredient list:
- 110g of butter
- 150g of caster sugar (recipe calls for 200g of sugar but I always put lesser, especially since the frosting would be sweet as well. They still taste wonderful with this amount of sugar)
- 2 eggs (my eggs weigh about 65g each)
- 2 tsp of vanilla essence (recipe calls for vanilla extract but I only have essence at home with me at the moment)
- 200g of plain flour (you may also use Top flour if you do not have plain flour)
- 1 ¾ tsp of baking powder
- 125ml of milk (I tried using both full cream milk and chocolate milk before but I did not notice much difference between the two)
My Oven Settings:
170°C; top and bottom heat; about 20 to 22 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
1. Line a muffin tray with cupcake cases.
2. Cream the butter and sugar together then add in eggs, one at a time. Beat well after each addition. Stir in the vanilla. Set aside.
3. Sift flour and baking powder together. Add 1/3 of this flour mixture to the butter/sugar mixture above then mix in half of the milk. Stir until the mixture is well combined and repeat the step again, alternating the addition of flour and milk, ending with adding the flour last. Mix well.
4. Scoop this cupcake mixture into the cases and fill them to ¾ full.
5. Bake them in a preheated oven at the settings mentioned above or until a toothpick inserted into the centre of the cupcakes comes out clean.
6. Cool them completely on a cooling rack. After that, eat them just as they are or frost them with your favourite cream!
Recipe Only
Click to show/hide recipe
Makes about 14 to 16 cupcakes
Ingredient list:
- 110g of butter
- 150g of caster sugar (recipe calls for 200g of sugar but I always put lesser, especially since the frosting would be sweet as well. They still taste wonderful with this amount of sugar)
- 2 eggs (my eggs weigh about 65g each)
- 2 tsp of vanilla essence (recipe calls for vanilla extract but I only have essence at home with me at the moment)
- 200g of plain flour (you may also use Top flour if you do not have plain flour)
- 1 ¾ tsp of baking powder
- 125ml of milk (I tried using both full cream milk and chocolate milk before but I did not notice much difference between the two)
My Oven Settings:
170°C; top and bottom heat; about 20 to 22 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
- Line a muffin tray with cupcake cases.
- Cream the butter and sugar together then add in eggs, one at a time. Beat well after each addition. Stir in the vanilla. Set aside.
- Sift flour and baking powder together. Add 1/3 of this flour mixture to the butter/sugar mixture above then mix in half of the milk. Stir until the mixture is well combined and repeat the step again, alternating the addition of flour and milk, ending with adding the flour last. Mix well.
- Scoop this cupcake mixture into the cases and fill them to ¾ full.
- Bake them in a preheated oven at the settings mentioned above or until a toothpick inserted into the centre of the cupcakes comes out clean.
- Cool them completely on a cooling rack. After that, eat them just as they are or frost them with your favourite cream!
Comments:
As mentioned above, this was my first time baking cupcakes and it turned out to be successful! This is definitely a foolproof, easy-to-follow recipe for quick baking! (I made them in the morning just before leaving for work!)
The vanilla cupcakes smelled heavenly even while they were in the oven. They were soft and fluffy once cooled that I ate two of them at one go! (PS. Before this, I think I ate less than 5 cupcakes in my whole life. XD)
I followed the above recipe for chocolate cupcakes as well on another day but I feel that they are a bit too dry for my liking. Furthermore, I realised that the chocolate cupcakes and the vanilla cupcakes baked at different speeds resulting in over-cracked and dry chocolate cupcakes when the vanilla cupcakes were just baked. Hence, I omitted the part for chocolate cupcakes. You may refer to the original recipe for them if you want to try.
Let me know how your cupcakes turn out!
Recipe source:
