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This basic cupcake recipe is the foundation that I base my other cupcake recipe’s on! For me, this is the best way to get a decent springy sponge:

“No muss, no fuss, no coconuts” – Ralph, Wreck-it-Ralph

This batch should make 12 medium cupcakes and you could add either the “Basic Vanilla Buttercream Icing” or “Gooey chocolate Icing” depending on your audience. Mine is chocolate every time 🙂 This method is the creaming method that involves taking the extra time to beat and fold the ingredients – it really does make a difference! – Angela from Only Crumbs Remain did a great side by side comparison (with “volunteer” cake tasters – sign me up!)

Cupcakes may seem easy but if you want that perfect springy sponge, this is the recipe to follow! Not to blow my own trumpet, but they are delish.

Ingredients

• 110g Caster Sugar
• 110g Self- raising flour
• 80g Butter
• 1 Egg
• 2 Tbsp Milk
• 1 Tsp Baking Powder

Method

1. Pre-heat oven to 180 Degrees
2. Beat together the  butter and sugar until light and fluffy
3. Beat in the egg
4. Stir in the milk (fast ish)
5. Fold in the flour and baking powder
6. Case a cupcake  tray and spoon the mixture equally into them (I find, around a tablespoon per case is a good amount)
7. Place in the oven and cook for 15 – 20 mins
8. When they are golden and springy (when you press the top it should spring back not sink) remove from the oven and place on a wire rack to cool

 

It’s that simple