And having tried them, I can confirm they taste good. I have two happy kids, proud of their cupcakes. The most I did was finish off the mixing of ingredients as we have been doing this by hand. I was really impressed, as these have been made by the kids with a minimal amount of help from me. Spoon into piping bag with a star nozzleĪnd that’s it! Here are how the cakes look.

Add the rest of the icing sugar + 1 tbsp milk until the mixture is smooth and creamyĤ. Add half the icing sugar + beat until smoothģ. This is how the cupcakes looked out of the oven. Spoon into paper cases and bake at Gas Mark 4 for 15 minutes, until the cakes are golden-brown on top and a skewer or fork comes out clean.Īfter you take the cakes out of the oven, let them cool in the muffin tin for 10 minutes. Add a bit of milk until the mixture is of a dripping consistency (see photo below)ħ. Line muffin tray with 9 cupcake cases or 12 fairy casesĦ. Preheat oven to 180 ☌/ 160 ☌ Fan / Gas Mark 4Ģ. Then the kids can pour into the mixing bowl themselves. They can be kept at room temperature on the kitchen counter in an air tight container or tin.To make the process easier for kids, I measured out all the ingredients beforehand and put into separate bowls and cups.

She adds 'If your cakes are taking ages to cook, but are starting to brown on top, you may not have let your oven pre-heat fully so cover the cakes in tin foil to stop them from browning further and leave them to bake for another 5 mins checking each time.' Do cupcakes need to be refrigerated?Ĭupcakes do not have to be refrigerated once baked and cooled. If not, bake for a few minutes more and check.' Poke with a skewer and if its clean when it comes out of the cake it means the cupcakes are cooked. If your cupcakes are slightly sunken in the middle don't open the oven as they are not done yet. My rule is to bake for 15 minutes until they look golden or are springy to touch on the top. We'd recommend baking the cupcakes for 15 minutes and then checking.įood Editor, Jessica Dady says: 'I love making cupcakes and have been making them for years. On average a batch of cupcakes should take no longer than 20 minutes to bake. Food writer Jessica Ransom says: 'Another simple technique is using a tablespoon measure and putting a couple tablespoons of mixture into each case until it's all distributed.' How long do you bake cupcakes for? This will make sure you have an even amount of mixture in each case and that they should rise to the same height.Īlternatively, you can weigh the final batter and divide the total by 24 to work out exactly how much batter you need for each case. To make sure your cupcakes bake evenly, use an ice cream scoop to fill the cupcake cases with the mixture. How can I make sure all of my cupcakes are the same size? It’s easy to turn these basic cupcakes into chocolate cupcakes, zingy lemon cupcakes or even rich coffee cupcakes just follow the method above and add drops of your chosen extract to add flavour to each cupcake.Ī few drops of vanilla extract gives a wonderful sweet flavour or food writer Jessica Ransom recommends adding the zest of an orange, lemon or lime to the cake batter for a cheap and tasty flavour boost. Once completely cooled you can decorate with buttercream, icing mixture, and much more.Ĭan I change the flavour of this cupcake recipe?

Leave the cupcakes to cool in the tins for a few minutes and then transfer them onto a wire rack to cool.

To make sure they are fully cooked, poke a clean skewer into the cupcakes - if it comes out clean the sponge is cooked.

Put the lined tins in the oven and bake for 15 minutes, then swap the position of the tins over so the bottom tray is now at the top of the oven, and visa versa, and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.

Divide the mixture between all the paper cases making sure to get an even amount of mixture in each.

Then add the flour, eggs, milk, and salt and whisk until the mixture is smooth. Beat until soft, fluffy and pale in colour.

Start by creaming butter and sugar together in a bowl using a wooden spoon or electric whisk.

Line two muffin trays with 12 cupcake cases in each or bake in batches of 12 using one muffin tray.

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Easy cupcake