Cupcakes (Plain)

Introduction

These are straightforward vanilla cupcakes made with the all-in-one method—flour, sugar, margarine, and eggs mixed together for just one minute, then baked until golden. You’ll get 15 light, tender cakes ready for icing or eating plain, with minimal prep and reliable results every time.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Servings: 15 cupcakes

Ingredients

• 100 g self-raising flour
• 100 g caster sugar
• 100 g margarine
• 2 ea. (100 g) eggs
• Icing sugar (optional)

Instructions

1. Preheat an oven to .
2. Place 15 cupcake cases on a baking tray, or in a muffin/cupcake pan if you have one.
3. Place flour, sugar, margarine and eggs into a mixing bowl. Use a electric mixer to mix the ingredients together for 1 minute.
4. Use a spoon and knife to evenly dollop the batter into the cases.
5. Bake for 15 to 20 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.
6. When completed remove from oven and leave to cool.
7. Decorate with icing sugar if desired.

Variations

Brown sugar swap: Replace half the caster sugar with light brown sugar for a slightly deeper flavor and softer crumb without changing bake time.

Lemon or orange zest: Stir 1 teaspoon of finely grated lemon or orange zest into the batter after mixing for a citrus lift that pairs well with icing sugar.

Dairy-free: Substitute an equal weight of dairy-free margarine or coconut oil for the standard margarine; the texture will be slightly less tender but still pleasant.

Chocolate cupcakes: Replace 15 g of flour with 15 g of cocoa powder and increase the caster sugar by 10 g to balance the bitterness.

Reduced sugar: Lower the caster sugar to 85 g if you prefer less sweetness; the cupcakes will be slightly less moist, so don’t overbake.

Tips for Success

Mix for exactly one minute. Over-mixing develops too much gluten and makes the crumb tough; one minute with an electric mixer is enough to combine without overdoing it.

Use room-temperature eggs. Cold eggs won’t blend smoothly into the batter in the short mixing time, leaving streaks of egg white and uneven texture.

Fill cases two-thirds full. Overfilled cases will overflow during baking; underfilled ones will bake too quickly and dry out. Two-thirds is the sweet spot for even rise.

Check at 15 minutes. Oven temperatures vary, so start checking at the lower end of the range. A toothpick inserted into the center should come out clean with no wet batter clinging to it.

Cool completely before decorating. If icing sugar is applied to warm cakes, it will melt and slide off; wait until they’re fully cool to the touch.

Storage and Reheating

To reheat, place an individual cupcake in a microwave for 10–15 seconds, or warm gently in a 160°C oven for 5 minutes covered with foil. Eat while still soft; reheated cupcakes will firm up as they cool again.

FAQ

Can I halve this recipe? Yes. Divide all ingredients by half (50 g flour, 50 g sugar, 50 g margarine, 1 egg) and reduce bake time to 12–15 minutes. You’ll make about 7–8 cupcakes.

Why is my toothpick still wet after 20 minutes? Your oven may run cool; increase the temperature by 10°C and check again in 2–3 minutes. Alternatively, your cases may be overfilled, which traps moisture in the center.

Can I decorate with something other than icing sugar? Yes. Buttercream, whipped cream, jam, or melted chocolate all work well. Apply decoration only after the cupcakes have cooled completely.

What if I don’t have cupcake cases? You can use a greased muffin tin instead; reduce bake time slightly to 13–17 minutes since the batter will conduct heat faster without paper cases.