Baking Cupcakes

Traditional Vanilla Cupcakes

The best thing to cook and to sip along with your milk

cupcake
ovenbatterbiscuits

Baking has always been a bonding experience with my mother and I. I would watch her whisk the batter and delight in the taste of it before it even got into the oven. Whether it is vanilla biscuits or cupcakes, they both taste like a hug because they are made with love. But what stands out for me more than anything are the cupcakes WITH NO FROSTING.

Prep⌚:20min
Cook⌚:30min
Serving🧁:Makes 12

Ingredients

  • 250g/9oz self raising flower
  • 250g/9oz white sugar
  • 100g/3½oz unsalted butter softened
  • 2 large free-range eggs
  • 240ml milk, at room temperature
  • 1 tsp vanilla essence

Method

  • Preheat the oven to 180°C/160°C. Line a 12-hole cupcake tin with paper cupcake cases or (oil/butter) them.
  • Sieve the flour gradually in a clean bowl.
  • In a separate bowl, mix together the eggs, white sugar, milk and vanilla essence. Slowly pour in the dry ingredients while mixing on a low speed. Once all the flour is added, increase the speed to medium and beat for another 30 seconds.
  • Divide the mixture evenly between the cupcake cases and bake for 18–22 minutes or until the cupcakes are lightly golden on top and toothpick inserted into the centre comes out clean. Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
Click for recipe tips by Benjamina Ebuehi.