Basic Cupcakes Recipe

1. Basic cupcakes
Ingredients
200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 1/2 cups self-rising flour, sifted
1/2 cup milk
Method
Step 1
Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
Step 2
Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at
a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl.
Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
Step 3
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.
Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12
minutes.
Step 4
Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

2. Simple Vanilla Cupcakes
Ingredients:
Yield: 20-25 cupcakes
Units: US | Metric
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, softened
3/4 cup sugar (if you like your cupcakes very sweet,add a little more.)
2 eggs
1 cup milk
1 teaspoon vanilla essence (optional)
Directions:
1. Preheat oven to 375f or 170c; line muffin cups with papers.
2. Cream butter and sugar till light and fluffy. Beat in eggs one at a time.
3. Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
4. Divide evenly among pans and bake for 18 minutes. Let cool in pans.

3. Moist Chocolate Cupcakes- Super Easy- Budget
Ingredients:
Serves: 20
Yield: 20 cupcakes
Units: US | Metric
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 teaspoon vinegar
Directions:
1. Mix all of the ingredients well with a mixer or wooden spoon. It should be brown and smooth, free of
lumps.
2. Bake at 350 F for 25 minutes.

4. Molten Lava Cakes
Total Time:
44 min
Prep:
30 min
Cook:
14 min
Yield: 6 cakes
Level: Easy
Ingredients
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler.
Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla
and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14
minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen
and invert onto dessert plates.

5. AVOCADO CUPCAKES
Serves: 12 cupcakes
INGREDIENTS
 Cupcakes:
 1½ cups of flour
 1½ tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt
 ¾ cup of sugar
 2 eggs
 1 ripe avocado
 ¾ cup vegetable oil
 ⅔ cup of milk + 1 tbs
 Frosting:
 8 oz cream cheese, room temperature
 1 cup powder sugar
 ½ cup of butter, room temperature
 1 tsp vanilla
INSTRUCTI ONS
1. Preheat the oven to 350 and line the muffin pan with cupcake lines.
2. Prepare all the ingredients and have them ready before starting the batter.
3. Sift the flour, baking powder, baking soda and salt together and set aside.
4. Mash the avocado very well or even put it through food processor, set aside.
5. Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.
6. Lower the mixer to medium, with mixer running, drizzle in the oil and beat until well combined.
7. Add the avocado mash.
8. Alternating, beat in dry ingredients and milk on low speed. Starting and ending with dry
ingredients.
9. Divide the batter between the cupcake cups.
10. Bake for 18-20 minutes. Do a toothpick test to make sure they are done.
11. Cool completely before frosting.
12. Combine the ingredients for the frosting in a mixer. Beat until very well combined.
13. Frost the cupcakes and enjoy!