This is the cup cake recipe. I started baking cup cakes using a basic butter cake recipe and, when I was younger, they were either turned into butterfly cakes with lemon curd or jam, or were used to make a treat for my grandpa . His mum used to make little cakes with lemon icing and sultanas added to the batter – it became ‘our’ thing when I realised I could do this for him. I digress.
I then found this recipe (another melt and mix one that doesn’t require electric mixers) and was converted. This really is the cup cake recipe. I used it to make cup cakes for my 21st birthday and, much more recently, as gifts for the guests at our wedding. I say ‘I’, well, mainly it was friends and family who cooked, iced, boxed and labelled these yummy treats. The recipe is from Taste.com and I would happily recommend it. Enjoy!
2 cups self-raising flour
3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
1 teaspoon vanilla essence
Butter Cream Icing:
2 cups icing sugar
2 tablespoons milk
(or 1 1/2 tablespoons of milk and 2 tsp of vanilla essence if you enjoy the flavour)
1. Preheat the oven to 200˚C.
2. Line muffin tins (or patty pan tins depending on the size of cake you desire) with muffin or patty pan papers.
3. Sift the flour into a large mixing bowl. Add the caster sugar to the flour and combine. Make an impression or well in the centre of the bowl.
4. Melt the butter in the microwave (in a ceramic dish, covered in paper towel to save splattering). Allow to cool slightly so it does not cook the eggs when added at the same time!
5. Into the well pour the slightly cooled, melted butter, milk, eggs and vanilla.
6. Mix till ingredients are well combined.
7. Pour into muffin tins to about 2/3 of their capacity.
8. Bake for 12 to 15 minutes or till golden and the skewer comes out clean.
9. Allow them to cool in the tray for 5 minutes before cooling fully on a cake rack.
10. Make the icing while they cool by beating the butter and icing sugar (much, much easier if you use an electric mixer). Add the milk (and or vanilla) and beat again till combined. Colour if desired.
10. When cakes are completely cool ice with butter cream (if decorations are being added do this quickly before the icing ‘sets’ and stops being quite as sticky.
12. Package in cute little bags or share and eat straight away!