I have been using this recipe for quite sometime now. However, I am keen to try different recipe recommended by other people. Please note that the measurements below are British Imperial.
Below can make about 12 cupcakes or 24 fairy cupcakes.
100 grams unsalted butter
120 grams self raising flour
2 tablespoon of cornflour
110 grams of caster sugar
2 large eggs (free range)
1 teaspoon of baking powder
1 teaspoon of Vanilla Paste
Before you turn the oven on, please make sure that the butter is very soft without melting.
Set the oven temperature to 160C.
Put all the measured ingredients in a mixing bowl (if you are using an electronic hand mixer)
or use a Kitchen Mixer if you got one at home (like Kitchen Aid or Kenwood Mixer).
If you are into toning your arms, you can use a wooden spoon too.
Mixed all the ingredients until well combined, do not mix it for over a minute, it is likely that these cupcakes will be tough after baking. The batter should look like a heavy custard and will plop nicely from a spoon.
Line the muffin pan with cupcake liners and fill the liners between 1/2 and 3/4 the way up.
Bake for 20 minutes but check after 15 minutes with a little cocktail stick, if there is any batter stuck to the stick then bake for full 20 minutes.
Let the cupcakes cool in the pan for a few minutes then take them out carefully and allow to cool outside the pan. Make sure the cupcakes are cool completely before icing.
Enjoy and Thanks for reading.