Makes 24 1. 2. 250g (8oz) unsalted butter, softened 250g (8oz) caster sugar 250g (8oz) self-raising flour Pinch of salt 4 medium eggs 4 tablespoons milk Ice-cream scoop (optional) 2 x 12-hole muffin tins, lined with paper cases Set the oven to 190°C or Gas Mark 5. Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth. 3. Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases. 4. Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour. 5. Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool. 6. Freezing: The cakes are best eaten on the day that they're baked, but if necessary, once cold, they can be wrapped in freezer bags and frozen for up to 1 month. They will defrost in about 1hour. They can be decorated with the buttercream topping while they are still frozen, which will help to keep them as fresh as possible before serving. 7. Flavour variations: If you don't want plain cupcakes, then try one of these flavours: 8. Lemon: Add finely zested rind of 2 lemons to the mixture, and use 4 tablespoons of lemon juice in place of the milk 9. Chocolate: Use 2 level tablespoons less flour, and add 2 level tablespoons cocoa 10. Rose: Use 1-2 tablespoon less milk and replace with 12 tablespoons rose water 11. Coffee: Omit the milk and, in its place, use 2 tablespoons instant coffee, dissolved in 4 tablespoons hot water Makes 12 1. 2. 2/3 cup butter, softened 3/4 cup superfine sugar 1 1/2 cups self-rising flour 3 eggs 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly. 3. Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Makes 20 - 25 1. 2. 3. 4. 2 cups flour 1⁄2 teaspoon salt 2 teaspoons baking powder 1⁄2 cup butter, softened 3⁄4 cup sugar (if you like your cupcakes very sweet, add a little more.) 2 eggs 1 cup milk 1 teaspoon vanilla essence (optional) Preheat oven to 375f or 170c; line muffin cups with papers. cream butter and sugar till light and fluffy. beat in eggs one at a time. add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla. divide evenly among pans and bake for 18 minutes. let cool in pans. Makes 36 3 cups all-purpose flour 2 cups white sugar 1/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1 cup water 1 cup vegetable oil 1 teaspoon vanilla extract 1. 1/4 cup butter 1/4 cup shortening 2 cups confectioners' sugar 1 pinch salt 3 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup halffull of batter. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until 2. 3. 4. light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake. 1. Makes 12 Vanilla Cupcakes 1½ cups all-purpose flour 1 cup granulated sugar 1½ teaspoons baking powder ½ teaspoon table salt 8 tablespoons unsalted butter (1 stick), room temperature ½ cup sour cream 1 large egg , room temperature 2 large egg yolks , room temperature 1½ teaspoons vanilla extract Vanilla Buttercream Frosting: 1. 2. 3. 4. 5. 1 cup (8 ounces) unsalted butter, at room temperature 2½ cups powdered sugar 1 tablespoon vanilla extract Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Makes 18 CREAM CHEESE CUPCAKES 3/4 c. graham cracker crumbs 2 tbsp. melted butter 3 (8 oz.) pkgs. cream cheese, softened 1 tsp. sugar 1 1/2 tsp. vanilla 3/4 c. sugar 3 eggs 1 (20 oz.) can prepared pie filling (cherry, blueberry, or pineapple) 2. Place cupcake liners in muffin tins. In mixing bowl combine cracker crumbs, butter and 1 teaspoon sugar. Place 1/2 teaspoon mixture in each liner; pat down. Place cream cheese, vanilla, 3/4 cup sugar and eggs in mixing bowl of food processor until well blended. Should be smooth. Pour on top of crumbs. Fill 1/2 full. Bake 20-25 minutes at 325 degrees. Makes (Walang sinabe) 1. 2. 3. 4. 5. 6. 7. 8. 110g/4oz butter or margarine, softened at room temperature 110g/4oz caster sugar 2 free-range eggs, lightly beaten 1 tsp vanilla extract 110g/4oz self-raising flour 1-2 tbsp milk For the buttercream icing 140g/5oz butter, softened 280g/10oz icing sugar 1-2 tbsp milk a few drops food colouring Preheat the oven to 180C/350F/Gas 4 and line a 12hole muffin tin with paper cases. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full. Bake in the oven for 10-15 minutes, or until goldenbrown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy. Add the food colouring and mix until well combined. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl. Buttercream frosting 1. 2. 1 cup butter, softened 3 1⁄2 cups confectioners' sugar 1 teaspoon milk 1 teaspoon vanilla extract 1⁄8 teaspoon salt In a bowl combine butter, sugar and salt. Beat till blended. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.