This is my Nana’s recipe which I use as the base to almost all of my cupcake recipes. It might be because it simply reminds me of home, but I haven’t found another batter recipe that I prefer more.
It really upsets me when people rely on shop bought cupcakes as homemade cupcakes are surprisingly simple.
We’ve always used stork in our cake recipes, but if you are using butter, make sure the butter (and eggs) are at room temperature before starting.
Yield 12 Cupcakes
- 6 oz Stork
- 6 oz caster sugar
- 6 oz self raising flour
- 3 eggs
- 1 tsp baking powder
- 1 tsp vanilla essence (treat yourself to vanilla bean paste if you can afford it)
- Preheat the oven to 180°C and line a cupcake tin
- Cream together the butter and the sugar (by hand or with an electric whisk)
- Add one egg at a time followed by the vanilla essence
- Sift in the flour and the baking powder to the batter
- Slowly fold the mixture together until smooth (be gentle at this stage)
- Bake for 14-18 mins – this depends on the strength of your oven they are ready when you pop a knife into the center of the cake and it comes out clean
- Raisins, cinnamon and pecan
- Cherry and coconut
- Malibu and cherry
- Baileys and white chocolate
- Sifting the flower from a height will trap more air in the batter making for fluffier cakes
- Use a metal spoon to fold the mixture together. A wooden spoon will knock out the air
- When you have added the flour to the batter, get the batter in the oven as quickly as you can as they will start to rise
- Coat things like raisins and chocolate chips in flour before adding to the batter to help them stop sinking