Classic Cupcakes

Classic Cupcakes

For the French version, click HERE.

I love cupcakes and they’re one of the first things that I baked on my own when I was barely 12. This recipe is easy to follow and requires the typical ingredients that you will use when baking. Cupcakes bring back fond memories from my childhood. I enjoyed the process of measuring my ingredients by myself, mixing everything and getting the perfect batter before finally lining the muffin tray with the paper cases and pouring just the right amount of batter.

Obviously, when you’re making these on your own for the first time, you’re bound to make a huge mess but that didn’t faze me too much. I was determined to do it all by myself. Eventually when I put them to bake, I had to clean everything. My heart was beating fast too because I was scared of burning them.

My cupcakes came out very tasty and from that day I started baking by myself. Never did I imagine that someday I would be sharing my love for cooking with everyone. Well that’s how my cooking adventure really started.

I hope that you’ll enjoy baking these lovely cupcakes. If you’re a beginner, this is the perfect recipe to get started. Good luck and have fun because cooking is meant to be enjoyed!

Classic Cupcakes

Foodwini

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 16 Cupcakes

Equipment

• 1 Muffin Tray
• 1 Oven
• 1 Mixing Bowl
• 1 Mixing Spoon
• 1 Mixer
• 16 Paper Cases

Ingredients

  

• 100 g Unsalted Butter
• 1 tsp Vanilla Extract
• 1/2 cup Sugar
• 1 1/4 cup Self Raising Flour
• 2 Eggs
• 1/4 cup Milk

Instructions

 

• Preheat your oven at 180C and line up paper cases in your cupcake or muffin pan. If you do not wish to use paper cases, make sure to grease your pan with butter.
• With an electric mixer, beat butter, sugar and vanilla in a bowl. You want a fluffy batter. Add the eggs, one by one, beating after each addition. Add in half of the flour and mix with a large spoon. Add and mix the milk and the remaining flour.
• Now the tricky part. Use a tablespoon to fill in the paper cases. You need 2 spoonful of batter per case. (fill each case 3/4 full). Bake for 15-20 minutes. Be careful as these cupcakes bake faster than a large cake.
• Once your cupcakes are ready, transfer them to a cooling rack.

Notes

Did you know that?

• Cupcakes are also known as fairy cakes
• Before muffin trays became popular, cupcakes were based in pottery cups

Keyword cake, cupcakes

Les Cupcakes Classiques

Pour la version anglaise, cliquez ICI

J’adore les cupcakes, et c’est l’une des premières choses que j’ai cuisinées toute seule lorsque j’avais à peine 12 ans. Cette recette est simple à suivre et nécessite les ingrédients typiques que vous utilisez habituellement en pâtisserie.

Les cupcakes ramènent de bons souvenirs de mon enfance. J’ai aimé le processus de mesurer mes ingrédients moi-même, comme une grande, de tout mélanger et d’obtenir la pâte parfaite avant de finalement garnir le moule à muffins avec les caissettes en papier et de verser juste la bonne quantité de pâte.

Évidemment, lorsque vous les faites toute seule pour la première fois, c’est sûre que vous allez faire un grand désordre, mais cela ne m’a pas trop dérangé. J’étais déterminée à tout faire seule. Finalement, lorsque je les ai mis au four, j’ai dû tout nettoyer. Mon cœur battait vite parce que j’avais peur de les brûler.

Mes cupcakes étaient très savoureux et à partir de ce jour-là, j’ai commencé à cuisiner toute seule. Jamais je n’aurais imaginé qu’un jour je partagerais mon amour pour la cuisine avec tout le monde. Eh bien, c’est ainsi que mon aventure culinaire a vraiment commencé.

J’espère que vous apprécierez la cuisson de ces délicieux cupcakes. Si vous êtes débutant, c’est la recette parfaite pour commencer. Bonne chance et amusez-vous! La cuisine, c’est aussi un moment fun.