Baking isn’t really my thing and I honestly look up to people who can create different types of cakes and desserts. I think it’s an amazing skill to have and a very creative one too! I try and “stay in my lane” most times, but I play around with baking from time to time when I want to try something new or just for fun to see how it turns out. Thanks to Annabel Karmel, I found this extremely basic and easy cupcake recipe. If I could make these, then you definitely can too!  They are so quick to make and are a great treat for the whole family to enjoy. This recipe makes about 12 cupcakes. I would love to hear about how they turned out for you, as I was quite impressed with how mine turned out. The only issue was I didn’t make the cases full enough, but they were still super tasty. My personal tip for this one is one most of my readers would probably guess – I left the salt out of the ingredients and they tasted just as good!


Buttercream icing

For plain buttercream, beat 100g butter unti soft, then beat in 100g icing sugar, adding a tablespoon at a time.

For vanilla buttercream, add half a teaspoon of vanilla extract and beat to combine.


Photos by : Didun Odukale



110g butter, softened

110g caster sugar

110g plain flour

2 tsp baking powder

¼ tsp salt

2 medium eggs

1 tsp vanilla extract


Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases.

Put the butter and sugar in a bowl and beat until pale and fluffy.

Sift the flour, baking powder and salt into the bowl.

Beat the eggs and vanilla and add to the bowl. Beat until just combined.

Spoon the mixture into the paper cases.

Bake for 18 to 20 minutes until risen, golden and firm to the touch.

Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely

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