Ingredients

200g Plain Flour

170g Caster Sugar

200g Salted Butter ( if you use plain add 1/8 tsp of salt)( Flora Vegan Block for DF)

1 & 1/4 tsp Baking Powder

3 Medium Eggs ( 150g)( for GF use 4)

1 - 1 & 1/2 tsp Vanilla ( depending on taste and strength)

1 tbsp Plain Yogurt (Soya Yogurt for DF)

1 tbsp Honey

Method

Pre-Heat the oven to 180C/160C Fan**/350F/Gas 4

** I highly recommend NOT using the fan setting for cupcakes. The fan can tend to not evenly distribute the heat evenly. You will see a more accurate & level bake.

Place the room temperature (essential, you should be able to press your finger into it) butter and sugar into your mixer. On a medium to high speed whip it up until it is fluffy and has become a paler colour.

Scrape down and then add in ALL the other ingredients. Whip these up on LOW for a maximum of 60 seconds, scrape down half way through. Over whipping will cause a denser bake.

Fill your muffin cases to 3/4 full and bake in the middle of the oven for 18-20 mins oven depending. ( I recommend getting an oven thermometer to see your ovens running temperature * you will find one on our Amazon Store UK / Amazon Store America)

They will be ready once they spring back to the touch…… watch those fingers ouchhhhhh!!!! or a skewer comes out clean.

As soon as it is possible transfer them onto a cooling rack……again make sure they are not really hot, they should be ok after 3-4 mins.

Top with your favourite buttercream, we recommend Connors Buttercream Silk

Lets Make A Cupcake Bouquet

Follow the short below tutorial for more information

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