Basic Sweet Cupcakes
Preheat the oven to Th 6 / 180°C.
Place the butter in Extra Chef and beat until softened. Add the sugar, flour, baking soda,salt, eggs, and milk and beat until the batter is smooth.
Divide the batter between evenly between the TupCakes form cavities (with or without paper or foil liners) until each is 2/3 full.
Bake for 20 min., until the cupcakes are golden brown, or until a toothpick inserted in the cupcakes comes out clean.
Remove from heat and allow to cool in the mold for 5 minutes, then transfer to a wire rack.
Lemon: Add finely zested rind of 2 lemons to the mixture, and use 30 ml (2 tbsp) of lemon juice instead of the milk.
Chocolate: Use 30 ml (2 tbsp) less of flour, and add 30 ml (2 tbsp) cocoa.
Rose: Use 15 ml (1 tbsp) less of milk and replace with 15 ml (1 tbsp) rose water.
Coffee: Omit the milk and, instead use 30 ml (2 tbsp) instant coffee, dissolved in 60 ml (4 tbsp) hot water.
- 100 g unsalted butter, softened
- 125 g (125 ml) white sugar
- 125 g (250 ml) self-rising flour
- pinch of salt
- 5 ml (1 tsp) baking soda (bicarbonate)
- 2 large eggs
- 45 ml semi-skimmed milk
- 5 ml (1 tsp) vanilla extract