I have to admit, I have never really been a big cupcake fan. Never really thought I do them very well, just not the light bouncy sponges that I like. BUT ! I have a recipe that I now love... unlike the traditional victoria sponge recipe I use, with equal amounts of butter, sugar and flour, this uses a lower proportionate amount of butter, and uses milk instead and only 1 egg! Surely that must be healthier! The result is a moist light sponge, keeps pretty well too!
Try for yourself:
120g caster sugar
40g butter (room temperature)
120g Self-raising flour
Pinch of salt
1tsp vanilla extract
Preheat the oven at around 160 degrees, and line a muffin tin with large cupcake cases.
Mix together sugar, butter, flour, salt together till it is well incorporated and sandy like... You can do this with a hand mixer on a low speed. Mix the milk with the vanilla extract, pour into the dry ingredients and mix till just blended, then crack in an egg, and mix in with a spatula till JUST incorporate. Do NOT overmix. Divide into 12 cupcake cases and bake for about 17-22 minutes depending on your oven. Test after 17mins, cakes should be lightly browned and bounce back when pressed. Cool and then add desired topping and decorations!
Cream cheese frosting
Marscapone Vanilla Cream
Passionfruit cream topping
Substitute milk with coconut milk for a lush coconut cake cupcake, top with a coconut topping with toasted dessicated coconut...YUM!
Take out about 20g of flour and substitute with cocoa powder
Take out 20g of flour and subsitute with roughly crushed walnuts, substitute the vanilla extract with about a tablespoon of coffee. Top with frosting flavoured with coffee, or Tia Maria for a grownup kick and extra walnuts on top.