James Martin’s cupcake recipe ensures ‘perfect’ result every time - ready in 18 minutes
Cupcakes are a staple bake for many people, but they can be hard to nail. James Martin's recipe guarantees "perfect" results every time.
James Martin makes a Swiss roll with macaroons
There’s nothing tastier than baking homemade cupcakes with a light and fluffy middle.
Whether adding jam to the centre or a swirl of buttercream to the top, homemade cupcakes make for the perfect tasty treat.
They are also perfect for a party, as a gift or to enjoy at a special event.
With so many recipes online, it can be hard to know which one will work, but James Martin’s ensures “perfect results”.
Making 12 cupcakes, bakers will need a 12-hole cupcake tin as well as cupcake liners of choice.
Ingredients:
For the cupcakes:
200g butter
200g caster sugar
200g self-raising flour
For the icing:
200g softened butter
400g icing sugar
Method:
Start by lining the 12-hole cupcake tin with cases and then preheat the oven to 180C.
To make the cupcakes, start by beating together the butter and sugar until pale in colour and fluffy.
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Add in the eggs, briefly whisking in between and then place in the flour.
Carefully fold in the flour as you don’t want to put too much air into the batter.
Fill the cupcake cases using an ice cream scoop or teaspoon, filling around halfway full.
Bake for 18 minutes or until cooked all the way through and then allow to cool in the tin before placing them onto a wire rack.
To make the buttercream, beat together the butter and sugar and fill a piping bag with a star nozzle.
Pipe the buttercream into the centre of each cake, working from the outside in.
Top with decorative sprinkles and spray before enjoying the delicious cupcakes.