Sometimes, there’s nothing better than a good old fashioned cupcake.
These are easy and delish and the perfect base for other flavor combinations. Add a few grates of lemon rind into the batter for a hit of citrus or a few tablespoons of strained strawberry jam to the frosting for pretty pink hue.
- 1 3/4 cups cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 cup milk
- 1/2 cup full fat yogurt
Preheat your oven to 350°F.
Sift the dry ingredients into a medium bowl. In a separate bowl, combine the milk, vanilla and yogurt. Stir until combined.
In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time and stir through.
Fold in half the dry ingredients followed by all of the yogurt mixture. Gently fold in the rest of the dry ingredients.
Divide across the muffin liners and bake for 18-20 minutes.
Cool completely before frosting.
- 1 cup butter
- 2 1/2 cups icing sugar
- 2 Tbsp milk
- 1 tsp vanilla
Beat the butter until light and fluffy. Add the icing sugar, milk and vanilla and beat until it has tripled in volume and holds stiff peaks.
Scrape into a piping bag and pipe onto cooled cupcakes
Decorate with sprinkles.