Plain Yet Buttery Cupcakes Recipe

Cream the butter and sugar together using a spatula. To have the perfect butter consistency, it is recommended to leave the butter out in a place of room temperature a few hours before getting the cake mixture ready.

Add the 3 eggs to the butter and sugar mixture and whisk by hand until the mixture is smooth.

Sieve the flour into the bowl with the baking powder/bicarbonate of soda and fold the ingredients using a spatula. After about 15 seconds of gently folding the mixture, mix it really quickly till the cake mix is smooth with no lumps of flour. If you wanted to add any essence/extract/food colouring or nuts/chocolate chips/dried fruit, mix in after this stage till nicely blended.

Note: It is recommended to make this cake mix by hand for a smoother consistency. If you wanted to do it using an electric whisk, just lightly beat the eggs first then add in the butter and sugar and whisk till blended. Lastly, add in the flour and baking powder/bicarbonate of soda and whisk till the mixture has blended properly. You can add anything extra to the mixture at this stage too. The mixture will be smoother and runnier if prepared by hand which makes it easier to put into the cake cases. If done by using an electric whisk, the mixture will be stiffer.

Equally distribute the cake mixture into the cupcake cases. Place into the top shelf of a preheated oven (gas mark 5). If you have used muffin cases, the cooking time will generally be a little bit longer as oppose to fairy cake cases. Leave the cakes to bake till the tops are a golden colour. Then remove from the oven and leave to cool before decorating or icing them if desired.