Wanting a nice fluffy feel cupcake receipe

bubbles22222, Jun 30, 7:48am
if anyone can share receipe, would be greatly appreciated

kiwigal007, Jun 30, 8:05am
This recipe is from 'The Girl on the Swing', they make AMAZING cupcakes :)


(Makes 24)

Ingredients 2 cups self-raising flour
1 cup caster sugar
3 eggs
3/4 cup milk
1 tsp vanilla essence
150g butter, softened
Preheat oven to 180' C. Line cupcake tins with cupcake papers. Sift dry ingredients into a mixing bowl. Break eggs into small bowl and whisk. Pour milk and vanilla into the eggs, and combine. Add egg mixture to dry ingredients, consistently beating. Lastly add softened butter until well combined. Using an old-fashioned ice cream scoop, fill cupcake papers until three-quarters full. Place into preheated oven and bake for 12-15 minutes, depending on your oven. Cupcakes are ready when they bounce back when pressed on top with a finger. Cool for at least 30 minutes before decorating. BUTTERCREAM ICING
Ingredients 250g butter, softened but not melted
1 tsp vanilla essence
2-4 cups icing sugar (see below)
2 Tbsp milk (optional, see below)
Gel colour of your choice (optional, available at cake decorating stores)

Beat butter in an electric mixer until very pale, scraping down the sides. Add vanilla essence to butter mixture. With mixer still going, gradually add sifted icing sugar, quarter of a cup at a time. This is where you gauge the consistency of your icing. If you have melted the butter too much or if the weather is very humid, you will need more icing sugar. If you have put in too much icing sugar and the icing is stiff, you can soften it by adding 2 Tbsp milk. If you want to colour your buttercream, this is when you add the gel colour. Allow at least an hour for colour to develop. Make sure cake or cupcakes are cool before icing.

From The Girl on a Swing. Tweak these recipes with your own flavours.

lynja, Jun 30, 6:47pm
cookessentials lemon yoghurt cake recipe makes lovely light cupcakes.
Ice with lemon icing made with butter, icing sugar and lemon juice. (no water) makes a really lovely tangy icing.

bisloy, Jul 1, 7:59am
Use a sponge recipe.

bev00, Jul 11, 12:39pm
cupcake icing
1 option is to use fondant (rolled).
2nd option add some melted white chocolate to your buttercream beat well.It will not only taste delicious, but will set firmly and stay set at room temp.

chicco2 (418 418 positive feedback) 7:48 pm, Tue 9 Jul #4

bev00, Aug 3, 10:02am
"Best Ever Cupcakes
2 eggs, cream, 1 tsp vanilla essence, 3/4c caster sugar, 1 c self raising flour. Crack eggs into a 250ml measuring jug then fill to the top with cream. Transfer to a bowl and beat with electric beaters for 1 minute. Add vanilla and sugar, beat 3 minutes. Fold in flour gently with wooden spoon. Spoon mix into 12 muffin tins lined with paper cases. Bake @ 180°C for approx, 15-20mins until light golden and cooked. Cook and ice with your favourite icing.
posted by rkcroft "

Hope that helps. :-))

245sam (42 42 positive feedback) 3:05 pm, Fri 2 Aug #7

mooshiesmum, Aug 4, 8:32am

sarahb5, Aug 6, 1:03am
My friend makes delicious light, fluffy cupcakes and she uses half "normal" flour and half cornflour.

macandrosie, Mar 21, 10:02am
My daughter also made alot of cupcakes for birthday's etc & always used canola oil instead of butter. They stay fresher longer too.

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