While I was searching for a few different basic cupcake recipes to try, I realised that all recipes contained the same type of ingredients (butter, sugar, eggs, flour, milk, vanilla) but the quantities of each ingredient, the method of preparation of the batter and the baking times and temperatures were the things that differed.
The first recipe I selected to try was from Nigella Lawson’s “How to be a Domestic Goddess”. This would be the first recipe I would be trying from her book. There are so many wonderful sounding recipes that I just didn’t know where to start!
Nigella’s recipe follows the traditional combination of equal amounts of butter, sugar and flour but uses the unorthodox way of mixing all ingredients in a food processor! I only have a small food processor (my Sunbeam StickMaster Plus attachment) so I halved the quantities in the recipe.
Nigella Lawson’s Cupcakes
125g unsalted butter, softened
125g caster sugar
125g self raising flour
2 large eggs
½ teaspoon vanilla extract
2-3 tbsp milk
- Preheat oven to 200C.
- Put all ingredients except for the milk in a food processor and then blitz until smooth.
- Pulse while adding the milk down the funnel to make for a soft dropping consistency.
- Fill each case evenly and put in the oven for 15 – 20 mins or until the cakes are cooked and golden on top.
- As soon as bearable, take the cakes out of the tin and let cool on a wire rack.
I found that her recipe didn’t give me 6 cupcakes (remember I halved the quantities) and I got 5 on the smallish side. The taste of the cupcake was a bit too buttery for me and there was an eggy smell and taste. They were on the dense side which probably is a sign that I overworked the batter. I also had holes in the middle of my cupcakes – I should have tapped the tin on the bench top a few times to get the air out.
Nigella’s recipe is ok, but I do believe there is better out there. I wouldn’t make these again.
Over & Out, Rilsta xx