Updated: Jun 28
If you want to treat your family with home made cupcakes, then this simple cupcake recipe is for you. Cupcakes are such a lovely treat.
It was a trend that appeared out of nowhere and is here to stay.
People just love cupcakes.
It is great to know how to make cupcakes, if you have a foolproof recipe you can whip them out for any occasion.
Not that cupcakes need an occasion!
Please note, this recipe is for the baking part only. For frosting recipe, please see this link.
My cupcake recipe makes quite a light fluffy cupcake. My thoughts are that we usually cover the cupcake with lots of buttercream or icing which is sweeter and heavier, so I want the cupcake to be light and fluffy.
And for that I use oil. Any plant based oil will do but if you want to use good quality ingredients then I love organic Irish cold pressed rapeseed oil. There are many brands and supermarket own label brand available in the shops.
But the ordinary vegetable or rapeseed oil will also work fine!
I like to bake my cupcakes in the morning or the day before. They need to cool down before they are frosted. And don't worry, they will not go stale if you make them the night before, just keep them airtight.
Also, if you are nervous making this simple cupcake recipe the first time and you need them for a special occasion it is better to bake them the day before, so if the first batch doesn't work out, you can make a second batch.
You can frost them the next day.
Decorate Like Crazy!
There are so many nice ways to decorate your cupcakes. Decorations can transform a regular cupcake recipe to an extraordinary piece of art.
The blue cookie monster cupcakes are so easy to make. You just need blue food colouring, some fondant to make eyes and small cookies.
There are more pictures in this article, but for more inspiration have a look at my Eves Cakes Dublin Instagram page.
Or if you feel up for it, you could even make some meringue kisses for decorations, my foolproof recipe for meringue kisses is here.
Don't be shy to decorate with shop bought ingredients. You could buy some chocolate bars and chop them up, or chocolate buttons or coconut flakes. This is such an easy way to add a wow factor on your cake.
Fridge or no fridge
Once you have baked your cupcakes and frosted them, a question whether to chill them or not may arise. In general if you frost the cupcakes with buttercream, you don't need to put them in the fridge.
However, if it is a hot day and you leave them out, the buttercream may start to melt and your beautiful decorations may be affected.
Also, if you put many decorations in your cupcakes, as I tend to do, it is good to chill them to let everything set in the buttercream. So that when we move them later, the decorations will not fall out.
But this is only when you load your cupcakes with macaroons, Oreos, Maltesers, berries etc.
When you only decorate with sprinkles, then of course there is no need to set them in the fridge.
One important thing about chilling the cupcakes, is that you need to take them out about an hour before they are eaten. Buttercream is nicest when it is soft. If the buttercream is still cold, it will not be as nice!
Ingredients for Eve's Cupcakes (12ea)
187g plain flour
168g vegetable oil
1 large eggs
1/2 tsp vinegar
1/2 tsp baking soda
1/2 tsp vanilla extract
pinch of salt
Method for Eve's Cupcakes
Preheat oven to 180C with fan
You need a cupcake tin for 12 cupcakes. Prepare the tin by lining it with cupcake casings. You can also bake in 2 batches if you only have a tin for 6 cupcakes.
Mix all dry ingredients in a large mixing bowl.
In a separate bowl whisk together oil, buttermilk, eggs and vinegar.
Add the wet ingredients to the dry ingredients and mix. You can mix well, no need to worry about over mixing.
Fill the cupcake casings to about half way. Try not to spill any batter on the sides as these tend to burn. But don't worry too much if it does happen.
Bake for 15-20 minutes at 180C. After 15 minutes to the skewer test, if it comes out wet, give another 5 minutes and then do another test.
For the buttercream, see recipe here. This is from BBC Food as I have not had time to write up my own buttercream recipe yet, but I will do it as soon as possible!