This recipe is for 12 cupcakes which when baked will be perfectly flat.
We don’t like to add anything unnecessary to our cakes and therefore all you need is:-
150g Stork (for baking)
150g Caster Sugar
150g Self Raising Flour
3 eggs Large(ish)
1tsp Vanilla Extract by Nielsen Massey
While other recipes you may see add cornflour, bicarb and milk etc, we just don’t think our fab tasting recipe needs it – we hope you agree!
Place all ingredients in your mixer (or mixing bowl) and beat slowly until all ingredients are combined. Scrape down the sides and then increase the speed and beat on high for NO MORE than 2 minutes. All ingredients should be combined and you should have a very thick custard type batter.
Use our ice cream scoop to “plop” just the right amount of mixture in the case! Use cupcake cases, not fairy cases and use a deep 12 holed tin for baking. All ovens vary in temperature and baking style so you need to get to know your own oven. A vital piece of equipment is an oven thermometer. We bake our cupcakes at a temperature of 150°. This will ensure the cupcake bakes evenly and with the perfectly flat top. Any higher and you will create peaks (great to know for when you want peaks) but this temperature is perfect and your cupcakes will need about 25-28 minutes.
They should be springy to touch and look golden brown.Transfer them straight away to a cooling rack and leave to cool completely. Check they are cool enough to decorate by placing one on your cheek. If you can’t feel any heat – you can decorate. If you do, wait a few more minutes. Never decorate a warm cupcake.