Cupcakes are the perfect sweet treat. They tick off all of the right boxes: they’re incredibly delicious, put a smile on your face and they also come in such a small package that you don’t feel guilty after polishing one off! With this super easy and super tasty recipe, however, you may have trouble stopping at just one cupcake…
This recipe really couldn’t be easier, and it’s almost fool-proof, so even the most inexperienced bakers will come up trumps!
- 250g self-raising flour
- 250g caster sugar
- 220g butter (softened)
- 50ml milk
- 4 eggs
- 1 teaspoon real vanilla extract
- 1 cup of icing sugar
- 50g of butter, melted
- 100g dark chocolate, melted
- 2 x 12-hole muffin tin (or use one muffin tray twice)
- 24 paper cupcake cases
- Large mixing bowl
- Hand-held Bamix or food processor
- Preheat your oven to 190 degrees celcius.
- Line your muffin tin with individual cupcake cases.
- Throw all of your ingredients into a bowl, in any order, and then whizz together with your Bamix! Or, put all of the ingredients in your food processor and mix until smooth. If you want a little guidance, start by combining the butter and sugar, then add the eggs, then add the dry ingredients… but to be completely honest, it makes no difference how and when you add each of the components!
- When everything has been blended into a smooth, slightly runny (but sticky tacky) consistency, you’re ready to bake. Spoon a tablespoon full of mixture into each case. This recipe makes 24 standard size cupcakes, however, if you want larger/fuller cakes, spread the mixture across 18-20 cases – or if you want petite treats, use less mixture in 36-40 mini cupcake cases.
- Bake in the oven for around 15 minutes, or until your cupcakes are golden. After taking the tray from the oven, set it aside and leave to cool for a few minutes, before taking each cupcake out to fully cool down on a plate or wire rack, if you have one.
- To make the icing, heat the butter and chocolate. You can cheat and use the microwave if you want to save time, or double boil it over the stove.
- Slowly add the icing sugar a little at a time, adding a few drops of water along the way to moisten the mixture.
- Once your cupcakes are dry, dab a spoonful of icing onto each cupcake and smooth it out with a knife. Decorate with sprinkles if you’re feeling festive, or serve as is – these delicious little treats won’t last long!