At only 69p for 12 cupcakes, these make a great frugal rainy day activity for the whole family. My kids love making these cupcakes, mainly because they’re quick and easy to make, and only take around 20 minutes to cook!
You can’t freeze them, but to be honest, they won’t be around that long, if your house is anything like mine.
The good thing is, this recipe is so versatile. The original recipe asks for eggs and salt, but if I don’t have any, I just replace the eggs with milk and leave the salt. Taste and consistency wise, we don’t notice.
I use a metal spoon to stir, and just do it enough for everything to be combined nicely, without any of the flour showing. I have used an electric hand whisk, which works well, but the kids love helping, and hand whisking, weirdly, is less messy!
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110 g butter, softened 17p
110 g caster sugar 22p
110 g plain flour 8p
2 tsp baking powder 3p
2 medium eggs 16p
1 tsp vanilla extract 2p
Preheat the oven to 180C/ 350F / Gas 4.
Line the muffin tin with cupcake paper cases.
Put the butter and sugar in a bowl and beat until pale and fluffy.
Sift in the flour and baking powder.
Beat the eggs and vanilla and add to the bowl.
Beat until just combined.
Spoon the mixture into the paper cases, making them as level as possible.
Bake for 18 to 20 minutes until risen completely. They should look golden brown on top, but be firm to touch. (Don’t worry, when you bite into them, they’ll be soft and spongey.)
Cool in the tin for 5 minutes, then transfer to a wire rack to cool fully before adding any toppings.
Now let’s talk toppings! Mine love butter icing and decorating them with chocolate chips and sprinkles. We’ve also made fillings for them, by cutting a small hole from the middle of each cupcake with a sharp knife and filling it with jam, chocolate cream or caramel.