How to Make Perfect Cupcakes Every Time

I wrote previously about how I was determined to practice cupcake making in time for Little Man’s Birthday and now that has been and gone I thought I would write about how the cupcake practice went.

How to Make Perfect Cupcakes Every Time

I tried a few recipes in my search for the perfect cupcake recipe but none turned out very well – they either didn’t rise very much or they didn’t have the right texture to them, they’d sink in the middle or they’d be overcooked. On the last post I wrote my friend Sarah from Toby Goes Bananas commented with a recipe that she used, a recipe that doesn’t even need a recipe once you’ve done it a couple of times. Here’s her comment:

Screenshot 2015-05-15 at 20.42.58

From there I put together the following recipe and have now baked using it a few times and the cupcakes turn out perfectly every time. A huge thanks to Sarah for pointing me in the right direction – one that will now be used constantly!

How to Make Perfect Cupcakes Every Time

As a guide, six eggs makes about 26 cupcakes for me, so three eggs should make a nice baker’s dozen. Happy Baking!

So here’s How to Make Perfect Cupcakes Every Time:

Ingredients

  • eggs
  • butter
  • caster sugar
  • self raising flour
  • vanilla extract

Instructions

  • Preheat the oven to 180C/350F/Gas 4
  • Line a muffin tin with paper cases
  • Break the eggs into a bowl and weigh them
  • Add the same weight of butter, caster sugar and self raising flour
  • Add 1tsp of vanilla extract – I use 1tsp of vanilla for every 3 eggs
  • Mix well and spoon into the paper cases
  • Bake for 15-18 minutes or until lightly browned

As a guide, six eggs makes about 26 cupcakes for me, so three eggs should make a nice baker’s dozen. Happy Baking!

If you’d like to print or pin this recipe for later you can do so below. Enjoy!

How to Make Perfect Cupcakes Every Time

a recipe that doesn’t even need a recipe once you’ve done it a couple of times
Course Afternoon Tea, Dessert, Snack
Cuisine British
Keyword baking, cake
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 26 cupcakes

Ingredients

  • eggs
  • butter
  • caster sugar
  • self raising flour
  • vanilla extract

Instructions

  • Preheat the oven to 180C/350F/Gas 4
  • Line a muffin tin with paper cases
  • Break the eggs into a bowl and weigh them
  • Add the same weight of butter, caster sugar and self raising flour
  • Add 1tsp of vanilla extract – I use 1tsp of vanilla for every 3 eggs
  • Mix well and spoon into the paper cases
  • Bake for 15-18 minutes or until lightly browned

Notes

As a guide, six eggs makes about 26 cupcakes for me, so three eggs should make a nice baker’s dozen. Happy Baking!
How to Make Perfect Cupcakes Every Time
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3 Comments

  1. May 30, 2015 / 7:46 am

    Glad you’ve found a recipe that works for you! Cupcakes are one of my favourite things to make x

  2. May 30, 2015 / 8:33 pm

    They do look perfect well done you! I have got the hang of making cupcakes it’s cookies I can’t master 🙂 x

  3. June 1, 2015 / 8:40 pm

    Yay! Glad my recipe worked for you – it’s so easy once you know it, and no remembering quantities either!

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