Homemade Cupcakes

I have made an autumn resolution – there needs to be more baking and cooking in my life!

With the nights drawing in, I will be forced to spend less time in the garden and will be filling my time with more homemade goodies from the kitchen instead. As well as experimenting with cakes I am hoping to make my own pies and turn my hand to curries too. So first off the mark here we have homemade cupcakes with a twist!


110g softened butter or margarine, 110g caster sugar, 2 free-range eggs, 1 tsp vanilla extract, 110g self-raising flour, 1-2 tbsp milk


Preheat the oven to 180°C and line 2x 12 hole fairy cake tins with paper cases. Into a mixing bowl measure the flour, caster sugar and butter. Lightly beat the eggs and add to the bowl along with the vanilla extract and milk. Using an electric whisk mix together all ingredients until you have a smooth consistency. Spoon the mix into the paper cases so they are roughly half full. Place in the oven for 10-12 minutes or until golden brown. To check they are cooked through insert a wooden skewer and ensure it comes out clean.


I made both a chocolate mix and a vanilla. For the chocolate add in 3 tbsp of cocoa powder and another tbsp or two of milk to ensure the mix is not too thick.

Now, here is the twist! I wanted the cupcakes to not be the standard cupcakes but instead take more of a traditional victoria sponge format. So with some of the cakes that had not risen as much, I pushed them out of the cases and added them as toppers on the other cakes. In between I added both raspberry jam (I prefer raspberry to strawberry) and buttercream to ensure they held together and also to create the typical victoria sponge look. For some of the other cakes I removed them from their cases, sliced them in half and added the jam and buttercream in the centre, then popped them into new cases so they looked presentable. And here they are finished…ta da!

Topped with buttercream icing and milk chocolate chips, these not only looked good but tasted incredible!


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