CUPCAKE RECIPE | BBC GOOD FOOD
Provided by: Sophie Godwin – Cookery writer
Total time: 35 minutes
Prep time: 20 minutes
Cook time: 15 minutes
|110g softened butter|
|110g golden caster sugar|
|2 large eggs|
|½ tsp vanilla extract|
|110g self-raising flour|
|150g softened butter|
|300g icing sugar|
|1 tsp vanilla extract|
|3 tbsp milk|
|food colouring paste of your choice (optional)|
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
- Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
- Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
- Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
- Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
- If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
Calories 350 calories, FatContent 19 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.6 milligram of sodium
QUICK AND EASY BLUEBERRY MUFFINS
Provided by: Adam and Joanne Gallagher
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins
|1 ½ cups (195 grams) all-purpose flour|
|3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops|
|1/4 teaspoon fine sea salt|
|2 teaspoons baking powder|
|1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great|
|1 large egg|
|1/3 to 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work|
|1 ½ teaspoons vanilla extract|
|6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)|
- Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
- Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
- Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
- Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
- To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
ServingSize 1 muffin, Calories 217, ProteinContent 3 g, CarbohydrateContent 33 g, FiberContent 1 g, SugarContent 18 g, FatContent 8 g, SaturatedFatContent 1 g, CholesterolContent 20 mg