Plain Cupcake Recipe

Put the flour, sugar, butter, eggs, milk and food colouring in the bowl of an electric mixer. Beat for 4minutes or until the cake is smooth. Spoon the cake mixture into the paper …

Servings: 12
Total Time: 30 mins
Category: Dessert
Calories: 299 per serving
1. Preheat the oven to 180 degrees celsius (350F). Line a 12-hole patty cake tin with paper cases.
2. Put the flour, sugar, butter, eggs, milk and food colouring in the bowl of an electric mixer. Beat for 4minutes or until the cake is smooth.
3. Spoon the cake mixture into the paper cases until they are 3/4 full.
4. Bake for 18-20 minutes or until the cupcakes have risen. Remove from the oven to cool.

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Preheat oven to 375f or 190c; line muffin cups with papers. Cream butter and sugar till light and fluffy (make sure the butter is room temp so the …

Rating: 4/5(94)
Total Time: 40 mins
Category: Dessert
Calories: 217 per serving

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STEP 1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases. STEP 2. Cream the butter and sugar together in …

Rating: 3/5(12)
Servings: 6
Cuisine: English
Total Time: 35 mins
1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases
2. Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix in along with the vanilla extract.
3. Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are 1/4 full.
4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.

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Whisk the flour, baking powder and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer …

Rating: 5/5(135)
Author: Food Network Kitchen
Servings: 12
Category: Dessert
1. Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
2. Whisk the flour, baking powder and salt together in a medium bowl.
3. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
4. While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.

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Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 …

Author: Food Network Kitchen
Steps: 4
Difficulty: Easy

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Cupcakes topped with a swirl of creamy frosting and fall-themed paper decorations. Holiday Cupcakes. Lemon Cupcakes. Lemon Cupcakes. closeup of cupcakes with piped cream cheese frosting and candied ginger garnish. Pumpkin Cupcakes. Cupcakes topped with a swirl of pink frosting and a fanned-out fresh strawberry. Strawberry Cupcakes.

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Beat the butter until light and fluffy, gradually adding sugar. Add eggs, one at a time, beating well after each addition. Mix and sift flour, baking powder, and salt, add alternately with milk to the first mixture. Stir in flavoring (do not beat). Pour into greased or paper-lined cupcake pan, filling each cup until 2/3 full.

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Cupcakes. Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners. Whisk together flour, baking powder and salt; set aside. In separate bowl and using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.

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I wanted a basic cupcake recipe my 12 year old could make and this one seemed to fit the bill. I read the reviews, the batter was really thick so she added about 1/2 cup of milk. The result was not like a fluffy cupcake but a much more dense cupcake, I agree with the reviewer who said they tasted like sugar cookies, they totally did.

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Fans of apple cake will love these apple butter cupcakes, which have a lovely fall-forward flavor. Ground cinnamon, ginger, and nutmeg give the batter warming spiced notes, too. Either store-bought or homemade apple butter tastes great in this recipe, which also includes a lovely cream cheese frosting. 15 of 19.

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Step 1. Preheat oven to 200°C. Line a 12-hole medium muffin tray with paper cases. Step 2. Combine self-raising flour and caster sugar in a large bowl. Whisk butter, eggs, milk and vanilla extract in a bowl. Add butter mixture to flour mixture and gently stir until combined. Step 3. Divide batter evenly between paper cases.

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Preheat the oven to 190C, 375F, gas 5. Line two muffin trays with 12 cupcake cases or bake in batches of 12 using one muffin tray. Start by creaming butter and sugar together in a bowl using a wooden spoon or electric whisk. Beat until soft and fluffy. Then add the flour, eggs, milk, and salt and whisk until the mixture is smooth.

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Line a 12-muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Stir in the milk until batter is smooth.

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Here is the perfect Plain Cake for serving as breakfast, brunch, a snack or dessert. So many people have made this plain cake recipe with great success.

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Plain Cupcakes recipe by Sameera Ebrahim posted on 21 Jan 2017 . Recipe has a rating of 4.9 by 15 members and the recipe belongs in the Cakes recipes category

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Use the recipe in my Vanilla Cake (recipe will frost 12 cupcakes with tall swirls, or 24 frosted with a knife like the pastel coloured cupcakes at the top of this post); My Secret Less-Sweet Fluffy Vanilla Frosting (below) – far less sweet and rich than buttercream, pipes like a dream, and 100% smooth.

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STEP 4. Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack. STEP 5. To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt. STEP 6.

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