This basic Cupcakes – Just Flavour recipe is a real crowd pleaser and can be made in any of our delicious flavours!
A personal favourite of mine is Salted caramel Just Flavour, but lemon is a big hit with my family! Take a look at the full Just Flavour range here!
Ingredients
- 220g butter, softened
- 220g caster sugar
- 4 eggs
- 1tsp Just Flavour
- 180g SR flour
- 3tbsp milk (optional)
Method
Preheat your oven to 140c fan
- Line two cupcake tins with paper or foil cupcake cases. I prefer foil to reduce the risk of peeling.
- In the bowl of a stand mixer, cream together the butter with the caster sugar until the mixture is pale and fluffy.
- Now, add the eggs while mixing on a low-medium speed, adding each once the previous egg is fully combined.
- Sift in the flour and just flavour, then mix on a medium speed until just combined.
- If the mixture looks too thick, add up to 3tbsp of milk and mix gently until combined.
- Use a medium scoop to portion the cupcake batter into the cases. You should have enough batter to make 24 cupcakes.
- Bake for 15-20 until the cupcakes have risen. They should look lightly golden and baked through (test with a cocktail stick).
Cupcakes can be stored in a container and will remain fresh for up to 4 days. They can also be frozen for unto three months, which is great when getting prepared for an event! To freeze, place the cupcakes in a cupcake box, then double wrap the box with clingfilm before popping into the freezer. To defrost, place the still wrapped cupcake box in the refrigerator or defrost at room temperature. You can remove the wrapping once the cupcakes have fully defrosted.
To finish your cupcakes, take a look at recipes for frostings here!
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