(for my basic vanilla cupcake
120 g butter
130 g sugar
A few drops of pure vanilla essence
g self-rising flour
60 ml milk
And then optional:
Fresh As Blackcurrant powder
Fresh As Dried blueberries slices
Makes 12 cupcakes
Preheat the oven to 175°C. Line a
12-muffin tray with cupcakes paper cups. Melt the butter in a jug, either in the
microwave or in the oven (while the oven is warming up for the cupcakes). Place
the eggs and sugar in a mixing bowl and whisk, using an electric beater, until
the mixture looks light and pale yellow in colour. Slowly add the melted butter
and the vanilla essence.
Keep beating at a low speed now; add half of the
flour followed by half of the milk. Add the rest of the flour and milk and keep
beating making sure that there are no lumps. Divide the mixture into three and
'colour' on part with some blackcurrant powder (to make really purple!). Fill
some cupcakes paper cups with the vanilla batter and blackcurrant batter to
make two colour cupcakes, and simply add the blueberry slices to the remaining
batter for blueberry cupcakes. You can also sprinkle a few berry slices on the
Bake for about 18-20 minutes, until golden brown at the top.
You can check by inserting a toothpick into the cupcakes: if it comes out
clean the cupcakes are ready. Remove the cupcakes from the tin and let them
cool down. The blackcurrant cupcakes will look a bit "chocolatey"
from the outside, but once you open them the purple colour will surprise you!
No frosting needed!!