Who doesn’t love a sweet fix? Especially when its cold and wet outside. When you get in from a long day at work, wet and resembling a drowned rat you want a reward for making it through the day, and for me that reward comes best in the form of cake!
With cupcakes being so easy and quick to make yourself I find it hard to believe more people do not do it themselves. Ok yes its easy to pop out and buy a cupcakes and I am guilty of this on many counts. If I am out shopping or wandering around London and I come across a new cupcake shop or even and old one I feel the need to go in and treat myself. After eating my delicious fluffy cupcake and sweet light frosting I think to myself I cannot believe I just paid that much for 1 cupcake when I could make a batch of 12 for pretty much the same price!!
So with this in mind, the below recipe is one of the best as you can modify it depending on your ingredients. Its one I have used before in different forms, you can make it vanilla, just miss out the cocoa and add a few drops of vanilla extract to the mix! For more variations you can check out my topsy turvey cupcakes.
120 g plain flour
140g caster sugar
1 1/2 tsp baking powder
2 tsp (heaped) cocoa powder
a pinch of salt
40g unsalted butter at room temperature
120 ml whole milk
For the frosting
250g icing sugar, sifted
80g unsalted butter
25ml whole milk
1.Put the flour, sugar, baking powder, salt and butter in bowl and mix with an electric handheld whisk and beat on a slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
2. Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and combine. Mix until the mixture is smooth. Do not over mix.
3. Fill the paper cases with the rest of the mixture ( fill them 2/3 full). Bake in a preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray and then turn onto a cooling rack.
4.Let the cakes cool completely before you frost them.
For the frosting, beat the icing sugar and butter together with a handheld electric whisk in a medium slow speed until the mixture comes together and is well mixed. Then add the milk to the butter mixture a couple of tablespoons at a time. Once all the milk is incorporated turn the whisk but to high-speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier it becomes. Top the cupcakes with the frosting and then add the sprinkles of your choice – go crazy!
These are such simple and pleasing cupcakes to make and great to share with friends or a cheeky one to yourself at your desk one afternoon!