Plain Cupcakes with Icing Sugar

Introduction

These cupcakes use a simple all-in-one mix of self-raising flour, caster sugar, margarine, and eggs, then bake for 15 to 20 minutes until golden. You get a basic sponge with a light crumb that works for lunchboxes, simple party baking, or a batch you can dust with icing sugar and serve as-is.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 15 cupcakes

Ingredients

• 100 g self-raising flour
• 100 g caster sugar
• 100 g margarine
• 2 ea. (100 g) eggs
• Icing sugar (optional)

Instructions

1. Preheat an oven to .
2. Place 15 cupcake cases on a baking tray, or in a muffin/cupcake pan if you have one.
3. Place flour, sugar, margarine and eggs into a mixing bowl. Use a electric mixer to mix the ingredients together for 1 minute.
4. Use a spoon and knife to evenly dollop the batter into the cases.
5. Bake for 15 to 20 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.
6. When completed remove from oven and leave to cool.
7. Decorate with icing sugar if desired.

Variations

• Replace the margarine with the same weight of softened butter if you want a slightly richer flavor and a firmer crumb.
• Add 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) when you mix the batter for a more rounded, bakery-style flavor without changing the method.
• Fold 50 to 75 g chocolate chips into the batter after mixing if you want a sweeter cupcake with pockets of melted chocolate.
• Stir in the finely grated zest of 1 lemon before portioning the batter for a sharper, fresher finish that works well with the icing sugar.
• Skip the icing sugar and top the cooled cupcakes with a simple buttercream if you want a sweeter, more decorated result.

Tips for Success

• Use soft margarine and room-temperature eggs so the 1-minute mixing step gives you a smooth batter instead of a lumpy one.
• Fill the 15 cupcake cases evenly; a quick way is to divide the batter so each case sits about halfway full.
• Watch for the cues in step 5: the tops should look golden, spring back lightly, and a toothpick should come out clean.
• Let the cupcakes cool fully before adding icing sugar, or the sugar will melt into the surface instead of sitting as a dusting.
• Since step 1 does not include a temperature, use the standard setting you rely on for basic cupcakes and judge doneness by color and the toothpick test.

Storage and Reheating

Store the cooled cupcakes in an airtight container. They keep well at room temperature for 2 days, in the fridge for up to 4 days, or in the freezer for up to 2 months.

If freezing, place them in a freezer-safe container with baking paper between layers, then thaw at room temperature before serving. Add the icing sugar after thawing, not before.

These are usually best served at room temperature rather than reheated. If you want to soften a chilled cupcake, microwave it for 5 to 10 seconds.

FAQ

What oven temperature should you use if the recipe step is blank?

For plain cupcakes like these, 180°C/160°C fan/350°F is the usual starting point. Use the golden color and clean toothpick from step 5 to confirm they are done.

Can you use butter instead of margarine?

Yes. Use the same amount of softened butter, and expect a slightly richer flavor and a firmer texture.

Do you need the icing sugar?

No. The icing sugar is optional, so you can leave the cupcakes plain or use another topping once they are cool.

Why did the cupcakes come out dense?

Overfilling the cases or overmixing beyond the 1 minute in step 3 can make them heavier. Cold margarine can also keep the batter from combining properly.