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.

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:

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!

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!