Classic Cupcakes

Happy belated Women’s Day to all you fabulous ladies out there!

I spent my Women’s Day the stereotypical way…in the kitchen 🙂 On Wednesday I bought a few piping nozzles, eager to try them out I decided to whip up a batch of cupcakes.

I’m sure, like me, you’ve all seen and tried your fair share of cupcake recipes. In the quest to make the perfect cupcakes, I browsed the web and found some useful tips to do so:

1. The weight of the sugar must be equal to or less than the flour

2. The liquids (eggs and milk) must equal the flour

3. The butter must equal the eggs

4. Add 1 teaspoon of baking powder per cup of flour – South African baking powder is quite strong so I’d recommend using a bit less

5. It’s best if all ingredients are room temperature (butter, eggs, milk)

With that in mind, I gave the recipe below a try…


3 cups flour

2 cups sugar

240g butter

3/4 cup milk

4 extra-large eggs

2 tsp baking powder

a pinch of salt


Pre-heat your oven to 180 degrees. Prepare muffin tins with cupcake liners (makes about 40 cupcakes).

In a relatively large mixing bowl, cream the butter until it’s smooth. Add the sugar gradually and beat until the mixture is fluffy.

Add the eggs, one at a time, beating after each one.

Add the dry ingredients in three parts, alternating with the milk.

Spoon the batter into the cupcake liners (Using a disposable piping bag, I opted to pipe the batter – much neater and safer, spooning can get quite messy). Each one should be about 3/4 full.

Bake for 20 minutes (or until a cake tester comes out clean)

See my next post for the White Chocolate Buttercream frosting

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