I thought I'd share my favourite cupcake recipe. I made these a few weeks ago now but I have used the same recipe for years. Its so simple to follow and has the best results. I always adjust the recipe depending on what outcome I want. I didn't change the basic recipe for this but I did turn them into butterfly cakes. (Bring back the childhood memories)
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| You will need one 'cup' or measuring device. You will use the same 'cup' for everything so make sure its a good size and will make the quantity you want. |
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You will also need bun cases or cupcake cases. Cupcake cases are much deeper, but this does mean you will make less cakes as a result. (pretty colours optional)
Preheat oven to 200 degrees. Line bun tray with bun cases. |
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Ingredients-
- 2 1/4 cups all purpose flour
- 1 1/3 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 cup milk
- 1 teaspoon vanilla
- 2 large eggs
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| Combine flour, sugar, baking powder and salt in a large mixing bowl. Add shortening, milk and vanilla. Mix with a wooden spoon at first to soften the butter. Then beat for 1 minute on medium speed. Scrape side of bowl with a spatula. |
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 2 minutes until well mixed.
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| Spoon cupcake batter into cases until 1/2 to 2/3 full |
Bake for 20 to 25 minutes or until you can insert a knife into the centre and it comes out clean. Cool 5 minutes in tray then remove and place on a wire cooling rack.
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| Cut a circle into the top of the cakes. This can be as wide and as deep as you want. |
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| Then cut in half. This creates the wings of the butterfly. |
Repeat to all.
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| Follow instructions on box for butter icing. Instead of milk or water I add vanilla. |
Once combined, icing hollows of cakes and place wings on top
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Finish with icing sugar on top.
Et Voila! |