The Ultimate Classic Cupcake
After featuring these beauties on the Easter Baking Bonanza post last week I decided they warranted a whole post of their own as they truly are divine and I love to make them whenever possible.
Over the past year I have experimented with handfuls of recipes for the “classic cupcake” and in the end I botched a few of them together and came up with the following one, which never fails to produce.
Recipe – The Ultimate Classic Cupcake (vanilla sponge with jam and buttercream)
2 eggs, weighed in their shells
The same weight as the eggs in unsalted butter, golden caster sugar and self-raising flour
1tsp vanilla extract
100g icing sugar
50g unsalted butter (this is for the buttercream)
- Preheat the oven to 180°C and line a muffin tray with 9 paper cases
- Cream the butter and sugar together until light and fluffy
- Add the eggs one at a time, beating continuously. Add the vanilla.
- Sift in the flour and fold in gently until fully combined
- Divide the mixture evenly between the paper cases and bake in the oven for approx 10-15 minutes until a light golden brown (it is best to keep a close eye on them)
- Remove from tray and allow to cool fully on a wire rack
- Beat icing sugar and butter together to form the buttercream (do not over beat as it will go too thin) and place in the fridge for a few minutes whilst topping the cupcakes with a teaspoon of jam.
- Top each cupcake with a good helping of buttercream (I like to use a piping bag to do this but you could just put a spoonful on top and smooth it down) and decorate however you like!
And there you have it. Delicious every time.