I’ve been making up recipes lately in a quest for cake that’s (obviously) delicious, easy to remember, insanely versatile and yields a guaranteed 24 cupcakes. This one is all of the above, and I suspect will become my go-to batter for flavour fiddling. Kind of a win all round, really.
1 cup butter, Fairy or Nuttelex
2 cups sugar
3 cups flour
4 egg whites
1 tsp salt
2 (at least) tsp vanilla extract (unless you’re doing some other flavour that will clash)
3 tsp baking powder
4 x 75ml liquid of some description (yes, well aware this should say 300ml, but that doesn’t fit the name rule, now, does it?)
Cream butter & sugar, then add eggs and vanilla and beat for a bit. Add everything else and beat for a bit more. Bake at 180 degrees until it’s done (varies depending on what shape you go with – cupcakes, for instance, will take around 20 min). Should give you 24 cupcakes (or 2x 8in layers, or a lamington-tin size rectangle, or…).