Difficulty
3/5
Prep Time
15 mins
Total Time
45-50mins
Makes
8
Ingredients
- 112g, Soft butter
- 112g, Caster Sugar
- 2, Eggs
- 1tsp, Vanilla Extract
- 112g, Flour
- 3/4tsp, Baking Powder
Such a versatile recipe. Substitute vanilla for lemon zest and you get lemon cupcakes. Add chocolate chips, blueberries or anything of your choice. Decadent muffins, perfect with tea or coffee.
- Pre Heat: Line a 12 piece muffin tray with cupcake liners an dare heat the oven at 190°c.
- Cream the butter & Sugar: All your ingredients should be at room temperature. This way you prevent curdling and it gives a fluffy texture to your batter. Start by adding butter and sugar to a big bowl and beat on high speed using a stand or hand held mixer for 2-3 mins, until light and fluffy.
- Eggs-One at a time: Once your butter is fluffed up, add the egg, one at a time, and beat until fully combined and you are left with a fluffy mix. (2-3mins). Add vanilla extract or lemon zest at this stage.
- Flour time: Sift in the flour and baking powder. Using a spatula, slowly fold in the dry ingredients. You don’t want to over mix, as the batter will loose the airiness and more gluten development will take place. Mix until just incorporated. If you like, add some berries or nuts.
- Bake: Bake for 30mins or until golden brown. Let it cool down a little before you dive in. Enjoy!
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