Perfect Cupcakes
Member recipe

Perfect Cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Member recipe by

Servings

Serves 1 - 12 Cakes

A fool proof recipe for making perfect nice sized cupcakes!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • For the cakes:
  • 1 egg (medium)
  • 120g caster sugar
  • 175ml milk (semi-skimmed or whole)
  • 120ml vegetable oil
  • 230g plain flour
  • 3tsp baking powder
  • 1 tsp salt
  • OR
  • 230g self raising flour
  • For the icing:
  • Your quantity of icing will depend on your method of icing.
  • Tip: I tend to use twice the amount of icing sugar as butter.
  • You will also need:
  • A muffin tray
  • Muffin paper cases

Method

    1. Preheat the oven to Gas Mark 6 (or a medium temperature). Line your muffin tray with the muffin cases.
    2. Beat the egg in a mixing bowl and mix in the milk and vegetable oil. Add the sugar and whisk until sugar has dissolved.
    3. Sift in the dry ingrediants: flour, baking powder, salt - and mix together until smooth. NB: If you are adding colouring or flavouring add it now. TIP: If there are bubbles in your mixture giving it a mousse kind of appearance you will have light fluffy cakes!
    4. Fill the muffin cases TWO THIRDS full. This is important so as not to create small or overflowing mushroom looking cupcakes.
    5. Cook in the middle of the oven for 25 minutes (approx. depending on your oven!).
    6. Leave to cool and then decorate as you wish!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Tammiekins
22nd Jul, 2017
Simple and great alternative to those nasty microwave mug cakes although not as a buttery cake NEEDS VANILLA! I also added cinnamon
Thai food lover
17th Jun, 2016
Forgot to write in my previous post that I used self raising flour and ONLY half the baking powder. I dislike the taste of baking power so I always try and use less. 3 tsp seemed like a hell of a lot and half the the amount worked perfectly and tasted great.
Thai food lover
17th Jun, 2016
FLUFFY, PERFECT AND YUMMY!! Literally the best cup cakes I have ever made. I also used olive oil like the lady above and they were perfect. I could have been on The Great British Bake off with my cup cakes today!!!
Yokomoko
9th Aug, 2015
Jesus these are nasty cupcakes! Had 2 runs with these after some successful Chocolate Fudge cupcakes with sunflower oil and followed this recipe.. First ones had a really disgusting flavour. The second ones I doubled the sugar and they were marginally better, but nowhere near edible still.
Naima
9th Nov, 2013
Great cupcakes! I made them with olive oil, as I had no vegetable oil and had promised my little one to make some cakes. Light, fluffy and great flavour.
turbosnowball's picture
turbosnowball
21st Jul, 2016
Hello, How many cupcakes does this recipe make please? Thanks - Marie
Thai food lover
17th Jun, 2016
If using self raising flour only use HALF the baking powder - otherwise it will taste like baking powder which really isn't nice.