This is my first baking post in years! I last wrote a recipe post when I used a free blogger domain but today I’m delighted to welcome you to my baking blog space!
I have been baking for years and began creating my own recipes a while back! Today I want to showcase my fluffy twist on the classic cupcake. Sometimes, cupcakes can be soft yet very dense making them heavy so I thought ‘hey, why not make them airy?’ and that’s exactly what these are!
Now, before I hop in here’s some things to note. My weighing scales is broken right now (I’m actually getting one tomorrow!) So, I use cup measurements mostly in these recipes.
Measuring in cups isn’t something generally done in Europe but it works quite well! I will update these recipes with cups as soon as possible. For now, note 1 cup = 1/2 pint!
If you’re dying to get right to the recipe, it’s right at the bottom of this post, and remember you can print it to save for later.
I lined a 12 serving muffin tray with some fancy cases I bought! I forgot to pre-heat the oven because I’m an eejit, but this is the point where you would need to do this!
The amount of flour I had in my mixing bowl seemed like a lot! I thought I might have some left over, but actually, I only had enough for 4 more afterwards!
I also got flour all over everything. Baking can be clumsy, ok.
Mixing wet ingredients separately is essential for these cupcakes! Everything should be well combined before adding to the dry.
Caster sugar is always my baking sugar of choice. I tried baking with granulated before… I don’t know how people do it! I had rocks for buns! I whisked together the eggs first and then added the rest of the wet ingredients to be mixed in.
I added three capfuls of vanilla extract (not essence). Then I made a well in my dry!
I combined all of that, by hand. I do use an electric whisk but I figured, I’m going to eat the majority of these, I need some exercise, right?
I then roughly half filled the cases. A half filling is perfect for this recipe, they rise nicely!
By following the steps detailed in the recipe, you should end up with some fluffy little buns like these. I love how light and airy they are, they genuinely melt in the mouth. You’ll learn all about the secret to the fluff in the recipe, and you won’t ever make them the way you used to again!
These buns would be perfect for icing. And watch out, they’re delicate!
The Fluffiest Basic Cupcake Recipe
These cupcakes are super light and fluffy! They are made easily and quickly and taste so delicious you might just eat the whole tray!
- 1 cup Self - Raising Flour
- 2/3 cup Caster Sugar
- 1 tsp Baking Powder
- 2 small Eggs
- 1/2 cup Vegetable Oil
- 1 generous tsp Vanilla Extract
- 1/2 cup Vanilla Yogurt
- 1/2 cup Milk
Preheat oven to 180 C or 350F
Line a muffin tray! (Remember, you will more than likely be able to make 4 more so if you have more than one tray line out all 16)
Sieve together flour, baking powder & the caster sugar in a mixing bowl. Make sure the ingredients are combined well!
In a separate bowl, whisk together the egg. Add vanilla extract and the vanilla yoghurt. Mix well, then add the oil and milk.
Make a well in the middle of the dry ingredients. Making a well is easy - just spoon a hole right into the middle of the bowl. Then add the wet ingredients slowly, while mixing.
Spoon the ingredients into the cases. Half fill them only.
Pop into the oven for 15 minutes.
Check if the cupcakes are ready by sticking a knife or skewer into one of the cakes. If it comes out clean, you're done!
Put the cupcakes on a wire cooling tray and leave cool for about 50 minutes or so.
You could spoon some chocolate chips into the mixture!
These cupcakes would be great for icing!
Vanilla Yoghurt can be substituted with natural or coconut!
If you liked this recipe, please do let me know in the comments! Subscribe to see all recipes as they are added.
If you think this recipe is Pin-worthy, give it a save!