Late this afternoon my nearly 10 year old decided he’d like to take cupcakes to school tomorrow for his class to celebrate his birthday.
Cringe….I love baking but it was time to prepare dinner not whip up a batch of cakes.
But then I found this super easy recipe where it’s just a matter of adding the wet ingredients to the dry ingredients, stirring and adding to the cupcake papers.
I like to use a mini ice cream scoop to neatly and evenly transfer the batter from the bowl to the cupcake paper.
Here’s the recipe. You’re going to want to keep this one up your sleeve!
2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
2 x 59g eggs, beaten
1 teaspoon Queen Natural Vanilla Essence
1 1/2 cups pure icing sugar
1 tbsp cocoa
1 to 1 1/2 tablespoons water
Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Make icing: Sift icing sugar and cocoa into a bowl. Add water. Stir until smooth and well combined. Spoon icing over cakes.
The recipe indicated that this recipe would make 12 cupcakes. I doubled the mix and ended up with 36 medium cupcakes and 12 mini cupcakes. That’s plenty for all the kids at school plus a few for us to enjoy at home.