I really wasn’t happy with the chocolate cupcakes I recently baked for Leonie so I went back to my basic vanilla cupcake recipe. I used gluten-free self-raising flour. The cupcakes have quite a round top, filling the patty cases somewhere between half and three-quarters full seems to work best for a nice rise to the cake without “muffin top”. I find these cook in 18 minutes in my oven so be sure to check on the cakes as they cook.
Here’s the recipe, as I have posted before:
From: 500 Cupcakes ed Fergal Connolly
225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz self raising flour
1 teaspoon baking powder
1 teaspoon vanilla essence (extract)
Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit.
Place all the ingredients in a medium bowl and beat with electric beaters until smooth and pale, about 2 to 3 minutes.
Spoon mixture into 18 patty cases. Bake for 20 minutes.
Remove trays from oven and cool 5 minutes. Then remove the cupcakes and cool on a rack.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.
A handy way to give baking as a present is to include the container in the gift!
Welcome to the world Lily!