Who doesn’t like a cupcake? Cupcake, fairy cake, patty cake, call them what you will, so many flavours and styles it would be impossible to list them all. Easy individual serves, it is hard to deny the nostalgia evoked by them.
According to Wikipedia, the first mention of a cupcake can be traced back to 1796 when a notation was made in “American Cookery” by Amelia Simmons of a “light cake to bake in small cups”. It wasn’t until 1828 in Eliza Leslies “Receipts” cookbook that the term cupcake was used. Meanwhile the origins of icing can be traced back as far as 1494 and was a mixture of sugar and almonds.
So, lets bake!
2 ¾ cups SR flour
1 ½ cups caster sugar
1 tbs vanilla
1 cup milk or butter milk
Preheat your oven to 180oC. Cream butter and sugar.
Add eggs one at a time, beating well between each addition. Add vanilla.
Next, add flour and milk and beat until combined. Do not overbeat, mixture will become tough.
Spoon mixture into prepared cupcake liners until about 2/3 way full. I use an old-fashioned click style ice-cream scooper as it delivers exactly the right amount.
Bake 20 mins or until a fine skewer comes out clean.
Allow to cool and then ice or decorate as required.
Makes approx. 18-20 cupcakes.
Store in a sealed container or zip loc bag in the freezer for up to 3 months.
For chocolate cupcakes – Swap ½ cup of the flour for ½ cup of cocoa powder.
Coconut and lime – add the zest of 1 lime and swap the milk for coconut milk.