Foolproof Cupcake Recipe
You will need:
A deep cupcake/muffin tin lined with cupcake cases
Makes 12 cupcakes
170g Stork or butter (softened)
170g Caster Sugar
170g Self Raising Flour
3 tbsp Buttermilk
1 tsp vanilla extract
Preheat the oven to 170 deg (fan)
Cream together the butter and caster sugar.
Alternatively, mix in one egg and then a third of the flour until all mixed in.
Add in the buttermilk and vanilla.
Spoon into the cases and bake for between 18-20 mins.
You can easily alternate the flavours with these. If you want chocolate cupcakes, just take away 40g of the flour and add in 40g of cocoa (I also add in a couple of tablespoons of warm, strong coffee. It really brings out the chocolate flavour). If you want lemon cupcakes, mix the juice of a whole lemon with a couple of teaspoons of granulated sugar. With a skewer, piece a few holes in the cakes while they're still warm and drizzle over the lemon syrup.