Can’t go wrong cupcakes

Too few ratings

NightFury

Community Member

“There are lots of things that you can add to this recipe. A few of them are cocoa powder (replace 25g of flour with the same amount of cocoa), or coffee powder (dissolve 1 tsp of instant coffee powder in the beaten eggs before you add them to the bowl. You can even add some lemon zest to them! If you find any more ways to spice up these cupcakes, please do tell me how. 😋”

Difficulty

Easy 👌
10
min.
Preparation
15
min.
Baking
25
min.
Resting

Ingredients

Servings:-18+
100 g Soft margarine
100 g caster sugar
100 g Self-raising flour
eggs
1 tsp baking powder
Chocolate (optional)
Icing sugar (optional)
marshmallows (optional)
Food colouring (optional)
Sprinkles (optional)
Warm water (optional)
Metric
Imperial

Utensils

  • oven
  • bowl
  • Electric mixer
  • Scales
  • 1 wire rack
  • Paper cases
  • microwave-safe bowl
  • microwave
  • Step 1/5

    • oven

    Heat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Set about 18 paper cases in a bun tin. You may need to change the number of cases depending on the amount of cake mix.

  • Step 2/5

    Mix all the ingredients together in a bowl for 2 to 3 minutes until they are smooth and well blended. For the best results, use an electric mixer.
    • 100 g Soft margarine
    • 100 g caster sugar
    • 100 g Self-raising flour
    • eggs
    • 1 tsp baking powder
    • bowl
    • Electric mixer
    • Scales

    Mix all the ingredients together in a bowl for 2 to 3 minutes until they are smooth and well blended. For the best results, use an electric mixer.

  • Step 3/5

    Pour the mixture into the paper cases leaving room for the cakes to rise. Put the tray in the oven and bake for 15 minutes until the cakes are risen and golden brown. To test if they are cooked, poke a skewer into the top of a few of them. If it comes out clean, they are cooked. Leave them to cool on a wire rack.
    • 1 wire rack
    • Paper cases

    Pour the mixture into the paper cases leaving room for the cakes to rise. Put the tray in the oven and bake for 15 minutes until the cakes are risen and golden brown. To test if they are cooked, poke a skewer into the top of a few of them. If it comes out clean, they are cooked. Leave them to cool on a wire rack.

  • Step 4/5

    Once the cupcakes have cooled, you can ice them. To ice them with chocolate, put some chunks of chocolate in a microwaveable bowl. Put it in the microwave for 30 seconds, then take it out and stir it. Repeat until properly melted, then pour onto the cupcakes and leave to set.
    • Chocolate (optional)
    • microwave-safe bowl
    • microwave

    Once the cupcakes have cooled, you can ice them. To ice them with chocolate, put some chunks of chocolate in a microwaveable bowl. Put it in the microwave for 30 seconds, then take it out and stir it. Repeat until properly melted, then pour onto the cupcakes and leave to set.

  • Step 5/5

    To ice the cupcakes with icing, put 50-75g (2 to 3 oz) icing sugar in a bowl. Add some warm water, a little at a time, until it reaches the right consistency. Add some colour and/or flavour, then pour on the cupcakes. You can decorate the tops with marshmallows or sprinkles.
    • Food colouring (optional)
    • Warm water (optional)
    • Icing sugar (optional)

    To ice the cupcakes with icing, put 50-75g (2 to 3 oz) icing sugar in a bowl. Add some warm water, a little at a time, until it reaches the right consistency. Add some colour and/or flavour, then pour on the cupcakes. You can decorate the tops with marshmallows or sprinkles.