cupcakes

  • 125g unsalted butter
  • 1¾ cups (260g) self-raising (self-rising) flour
  • ¾ cup (165g) caster (superfine) sugar
  • ½ teaspoon baking powder (for extra puff) 
  • 2 eggs, lightly beaten (in a small bowl)
  • 2 teaspoons vanilla extract
  • ½ cup (125ml) milk
  1. Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cupcake cases. 
  2. Place the butter in a small saucepan over low heat, stirring with a spatula, until melted.
  3. Place the flour, sugar and baking powder in a big bowl and, using a whisk, mix to combine. Add the melted butter, the eggs, vanilla and milk and whisk until well combined and smooth.
  4. Spoon the mixture into the prepared tins. Bake for 20 minutes or until cooked when tested with a skewer. Wearing oven gloves, carefully remove the cupcakes from the oven and allow to cool in the tins for 5 minutes. Move onto wire racks to cool completely, before spreading with your favourite icing. Makes 12

To make vanilla cupcake icing
Place ⅓ cup (80g) chopped and softened cream cheese and ½ cup (120g) fresh firm ricotta in a medium bowl. Using a whisk, mix them together until lovely and smooth (you can use a food processor for this step if you don’t have time to soften your cream cheese). Add 2 tablespoons maple syrup and 1 teaspoon vanilla extract and whisk to combine. Keep in the fridge and spread over the cooled cakes when ready to serve. Ices 12 cupcakes

To make chocolate cupcake icing
Add 1½ tablespoons sifted raw cacao or cocoa powder and an extra 2 teaspoons maple syrup to the vanilla icing (see recipe, above) and whisk to combine. Ices 12 cupcakes

Photography: William Meppem

RATE THIS RECIPE:
Reader ratings (3.43) 321251
Audrey Lester

I have made these so many times and i never get sick of them. They are so yummy

Bonita Ledwidge

I made these for my grandson with orgran egg replacer .they taste yum .I had to put in a little bit more mixture to raise it a bit higher. Worked welll

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