I’ve been really busy these past few weeks and haven’t had time to bake. After moving and a few other hassles, I went down with a small bout of fever. No time to think and definitely in no mood to work. My mind couldn’t stop thinking about what to do next though and this morning I remembered that I had this cupcake recipe in line for ages now. When I was young a cupcake-making day was always exciting, so for old-time’s sake here is one I found on Nigella Express (page 187). I didn’t follow through with the coloured cream though, since I had some leftover chocolate icing in the fridge and used that instead. Here’s the recipe.
- 125g soft butter
- 125g sugar
- 2 eggs
- 125 plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon vanilla extract
- Preheat the oven to 200ºC/392ºF/Gas Mark 6. Line a 12-muffin tin with muffin papers of baking paper.
- In a bowl if mixing by hand, cream the butter and sugar until the mixture is light and fluffy and changes colour to a pale yellow.
- Add the eggs one at a time and continue beating. Fold the flour, baking powder, bicarbonate of soda and vanilla extract.
- Divide the batter evenly into the muffin papers and bake for 15-20 minutes or until the little cakes turn golden. Tip the cupcakes onto a wire rack and leave to cool. Cover with any icing you prefer.
So easy to make and perfect for these summer evenings, when you still feel the urge to bake but you know you won’t cope with the oven for very long. Enjoy!