Classic English Vanilla Cupcake Recipe
Servings Prep Time
12plus a spare 1 for you to scoff 10 minutes
Cook Time
23 minutes
Servings Prep Time
12plus a spare 1 for you to scoff 10 minutes
Cook Time
23 minutes
Ingredients
  • 200g butter(room temperature)
  • 200g caster sugar
  • 200g self raising flour
  • 4 large eggs(room temperature)
  • 1tsp vanilla extract
Instructions
  1. Preheat your oven to 140C fan. Line a cupcake tin with 12 cupcake cases. This mix will actually make 13-14 cupcakes depending on how much you fill each case up.
  2. Beat your butter and sugar together until it’s light and pale in colour.
  3. Add your flour, eggs and vanilla and mix until just incorporated. I don’t sift my flour. If there is too much air in the cupcakes, they can shrink away from the cases as they cool.
  4. Scrape your bowl and ensure there aren’t any unmixed ingredients. Give it one last mix for a short time.
  5. Use an ice cream scoop to fill each case. I use one heaped scoop per case.
  6. Bake in your preheated oven for 20-25 minutes. Mine took 23 minutes. Test if your cupcakes are cooked by pressing the tops lightly. If the cakes spring back they are ready to come out of the oven.
  7. Leave to cool in the tin for 5 minutes then remove the cupcakes and leave to cool completely on a wire rack.