Description
All in one cupcakes, a very British way of baking.
Ingredients
Scale
- 125 grams flour
- 125 grams caster sugar
- 125 grams room temperature butter
- 2 eggs, room temperature
- 1.5 tablespoon cream
- 1 teaspoon vanilla
Instructions
- Preheat oven to 338 degrees.
- Place the first 4 ingredients into a mixing bowl fitted with a paddle attachment.
- Mix on medium high for 90 seconds. Scrape down the bowl about half way through.
- Put mixer on low speed and add cream and vanilla.
- Return mixer to medium for 30 seconds.
- Scoop into prepared cupcake tin and bake for 20-22 minutes.
- Use the spring back method to judge doneness. Don’t over bake.
- Room temperature butter is between 67 and 68 degrees. I check mine with an instant read thermometer.
Notes
- The original recipe is baked at 170C which translates to 338 degrees.
- The temperature of your butter is absolutely critical to get right here. If it’s too hard, you will not have 12 cupcakes, and if it’s too warm your cupcakes will be greasy. This recipe makes 12 cupcakes exactly, so if you come up short, you know your butter was too cold.
- The mixing times are really fast. Set a timer so you don’t over mix.