Basic cupcakes

PUBLISHED: 05:43 17 November 2014 | UPDATED: 07:59 17 November 2014

Christmas cakes by Mary Kemp with the help of Hannah Rowberry.

Christmas cakes by Mary Kemp with the help of Hannah Rowberry.

Archant Norfolk Photographic © 2011

This wonderfully light recipe is from the Hummingbird Bakery. I am used to making cakes and buns by creaming the butter and icing together, but this cupcake recipe breaks all those rules. You can change the flavours of the topping

This wonderfully light recipe is from the Hummingbird Bakery. I am used to making cakes and buns by creaming the butter and icing together, but this cupcake recipe breaks all those rules. You can change the flavours of the topping

Makes 16 to 18 cupcakes

80g butter

280g caster sugar

240g plain flour

1 tbsp baking powder

½ tsp vanilla extract

2 large eggs

1 Preheat the oven to 190C/gas mark 5. In a mixer or with an electric hand whisk slowly beat together the butter, sugar, flour and baking powder. It will start to resemble breadcrumbs.

2 Whisk the eggs and milk together and slowly add to the cupcake mix to create a smooth batter.

3 Spoon the mix into the muffin cases to about two thirds full, and bake for 15 to 18 minutes or until they are golden brown and when you press the tops with your finger they spring back.

4 Cool on a wire rack and ice when cold.

How about trying lime and ginger flavour? Add finely chopped stem ginger and finely grated lime rind to the cupcake mix, and a little lime juice to the frosting.

Or try adding chocolate chips to the cupcake mix and then melted white chocolate to the frosting for a very chocolately treat.

Give a festive flavour by adding cranberries and orange rind to the cupcake mix and orange juice to the frosting.

Icing

160g butter

500g icing sugar

A dash of milk

In a processor or mixer beat the butter and icing sugar together, adding a little milk to get to a creamy texture. Then pipe over cooled cakes.

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