Cupcakes are small, robust and are suited for almost any occasion. They're also quite simple to make depending on the formula employed and almost any cake formula will do these days. For a really simple cupcake, a baker would typically use a square mix formula or to be more precise, a pound cake recipe calls for.

With this recipe, every ingredient except the flavoring is weighed out and combined in equal parts. Simple. Therefore, today's recipe is as straightforward as cupcake recipes will get and comes with a simple buttercream frosting for decoration.

The recipe

Cake ingredients:

  • 1 stick (120 g) unsalted butter
  • 1/2 cup plus 5 tsp (120 g) granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 cup (120 g) self-raising flour
  • 1 pinch salt

Frosting ingredients:

  • 4 cups confectioner's sugar
  • 2 sticks
  • 1/2 cup vanilla extract
  • 1-2 tbsp milk

Equipment list:

  • Electric mixer (stand or handheld)
  • 2 piping bags
  • 12-round muffin pan
  • 12 cupcake liners
  • Toothpicks

The directions

Cake directions:

  1. Preheat the oven to 180°C. Line a 12 round muffin tray with cupcake liners and set aside.
  2. Beat the butter and sugar together in a stand mixer fitted with the paddle attachment or in a bowl with a hand mixer. beat for 5 minutes or until fluffy.
  3. Gradually add each egg while processing, making sure to scrape down the bowl in between additions. Add the vanilla extract.
  4. Blend in the flour in three separate batches until fully incorporated. Do not over mix the batter.
  5. Fill a piping bag with the batter and pie equal amounts of it among the cupcake liners filling the muffin tray.
  6. Bake for 15 minutes or until the cupcakes turn golden brown and a toothpick inserted into each one comes out clean. Remove the muffin tray from the oven and set on a wire rack to cool.

Frosting directions:

  1. Clean the electric mixer and bowl. Combine the softened butter, powdered sugar, and vanilla extract together in the bowl and beat until fluffy and dry.
  2. Gradually add the milk by the tablespoon and beat together until it reaches the desired consistency for completing the buttercream frosting.
  3. Transfer the buttercream frosting to another piping bag. Start at the center of each cupcake and pipe a small mound at the medium size in diameter of the cupcake. Then continuously pipe a stream of frosting around each mound clockwise or counter-clockwise up to three times without and stop at the center to form a large swirl.
  4. Seal and refrigerate or serve immediately.