I made 3 batches of these cupcakes for my husband's birthday which was in october. The cupcakes were so light and fluffy and turned out perfect everytime i baked. I used Italian Meringue Buttercream to ice the cupcakes but they were wonderful without the icing too.
This is one of the fool proof recipe i use even for layered cakes and they withhold the fondant decorations very well. The recipe calls for Self-rising flour which already has leavening agent in it which produces the light and fluffy texture for the cakes.
By Sathya Sankar
Makes 12 Cupcakes
- 150g Unsalted butter, softened
- 150g Caster sugar
- 150g Self-raising flour, sifted
- 3 Large eggs, room temperature
- 1 teaspoon vanilla extract
- Preheat oven to 315°F. Line the muffin tin with paper liners.
- In a bowl of electric mixer fitted with paddle attachment, beat butter and sugar in medium speed until they are light and fluffy.
- Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides and bottom of the bowl in between.
- Reduce the speed to low and add the flour and vanilla, beat until just combined.
- Fill each muffin case about two-thirds full. Bake for around 20 minutes until they bounce back on touch.
- Leave to cool for few minutes and then turn out on a wire rack.
- Decorate your cupcakes with desired frosting and enjoy!
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- This cake recipe will work well for a 6inch round cake, baked for about 45 to 50 minutes.
- You can also use this cake as a base for fondant and buttercream cakes.
- Self-rising flour already has leavening agent added to it. So i did not add baking powder to the recipe.
- If you do not have self-rising flour, just combine 1 cup all purpose flour with 1 teaspoon baking powder and 1/4 teaspoon salt and mix well.