Cupcake Quest – Basic Cupcake Recipe No. 3

by April@MyFoodTrail on June 25, 2009

in Baking, Cupcakes, Recipes

Whenever I remember, I will pick up a copy of the free Woolworths or Coles magazine (depending where I am doing my shopping), usually located at the checkout. Inside the magazine there are food stories, recipes and of course, a whole lot of advertising! I recently discovered that Woolworths has the magazine online complete with back issues here.

I normally tear out the recipes I want to try and then throw away (in the recycling bin of course) the rest of the magazine. I have been meaning to organise all these magazine tear outs in some easy to find manner, but it has been sitting at the end of my long things to do list for some time now! Hence, they are all bundled in a pile and stuffed in the front of a folder.

I remembered putting aside a cupcake recipe so I went hunting through the pile to find it. This recipe differs from the other two I have tried in its method of preparation. The butter is melted and then added to other wet ingredients and whisked. This wet mixture is then stirred through the dry flour and sugar to give you your cupcake batter.

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Woolworth’s Basic Cupcakes
Makes 12

Ingredients
1 3/4 cups self raising flour
2/3 cups icing sugar
125g butter, melted and cooled
2 eggs
½ cup milk
1 tsp vanilla extract

Method

1. Preheat oven to 200C.

2. Line 12 hole muffin tray with paper cases.

3. Combine flour and sugar in a large bowl.

4. Whisk melted butter, eggs, milk and vanilla in a jug.

5. Add butter mixture to flour mixture and gently stir until combined.

6. Divide batter evenly between paper cases.

7. Bake for 15-20mins or until cakes are cooked through. Transfer to a wire rack to cool.

I got 12 quite large cupcakes and still had some batter left over. This recipe is the easiest by far in preparation and in my opinion, was the most moist out of all 3 recipes.

I made these cupcakes at the same time as the Masterchef recipe so I could do a better comparison. I also iced these with the cream cheese frosting and refrigerated overnight. The next day when they had come to room temperature, I would say they tasted better than the Masterchef ones. The next day after, they definitely tasted better as they were still relatively moist while the Masterchef ones were hard and dry.

So thus completes my Cupcake Quest! I have achieved my quest to make my first cupcake and found a great basic cupcake recipe I can use in the future. I hope I have encouraged other beginners to give this recipe a go – it’s really easy.

A few readers have suggested some other recipes that I am interested in trying out so there may be an update on my favourite recipe!

Over & Out, Rilsta xx

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{ 7 comments… read them below or add one }

Anonymous June 26, 2009 at 8:48 am

Ooooh these look great (and cute!). I will give it a go and it looks so easy!

What recipe did you use for the icing/frosting?

Reply

Stephcookie June 26, 2009 at 2:02 pm

Those are the cutest sprinkles EVER!

Reply

Maria@TheGourmetChallenge June 26, 2009 at 2:53 pm

I agree with steph, pink and white sprinkles are so girlie and cute! You'll have to bake a batch of 36 cupcakes to fill your courier one day!

Reply

Rilsta June 26, 2009 at 9:34 pm

Hi Anonymous: Thanks for visiting my blog! These cupcakes are really easy to make and if I can make them, anyone can! 🙂 I have posted a recipe for the cream cheese frosting I used. Happy baking!

Hi Stephcookie: Hehe… they are aren't they! I think all my cupcakes will be decorate with these sprinkles because it such a big bottle!

Hi Maria: At the moment I don't know where I would take 36 cupcakes to!! Has yours arrived yet?

Reply

i wrote this... March 28, 2010 at 2:43 am

this is sooo totally nice….
ive tried n i add choc chip inside….
it taste soooooo goooodddddd…..
thankzzzz alot….
:)….

Reply

April @ My Food Trail March 31, 2010 at 4:29 pm

Hi i wrote this: Thanks for leaving a comment! Glad to know it worked out for you and you enjoyed it! The addition of chop chips sounds so good!

Reply

assia November 27, 2013 at 7:03 pm

thanks very lot for your recipe, very very nice

Reply

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