I find this recipe dangerous enough to force myself to only make it in batches of 6 cupcakes at a time. It forms a light, buttery and rich cake, and the simplicity of it works wonders. Plus, it's really easy! I really, really love recipes with few ingredients, because it means that each ingredient shines through. You can also use this recipe (doubled) to make an amazing cake that holds icing really well.
My (Current) Favourite Cupcake Recipe
60 g butter
75 g white sugar
1 teaspoon vanilla
1 egg
90 g self-raising flour
1/4 cup milk
Preheat overn to 180C, 350F
Cream together butter, sugar and vanilla until light an fluffy
Add the egg and about 1 tablespoon of flour, and mix well until smooth
Add the remaining flour and combine
When you add the milk, make sure everything is well mixed and smooth
Spoon into 6 cupcake whole (lined with cases)
(If making a cake, line the bottom of the tin with parchment paper and grease the sides well)
Make for 20 minutes
Cool slightly before removing from pan to a rack, and cool completely
The cupcakes will be buttery and springy, and are perfect for icing. Noms!
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