Basic Vanilla Cupcake

250g Self-raising flour
200g Caster Sugar
225g Unsalted Butter (approx. 1 stick)
4 eggs
1 tablespoon honey
1/2 teaspoon baking powder
1/2 vanilla pod or 1 teaspoon Extract/Essence



 Pour sugar, butter, eggs and honey into a mixing bowl. Whisk at medium high speed till mixture’s well mixed. *You can reduce the amount of egg depending on the level of eggy flavour you want to have.

Step 2


Use a knife to slit the vanilla pod open, then scrape out the vanilla seeds into the mixture. Alternatively, you can use vanilla extract or essence.



Sieve flour then fold in flour into the mixture gently or whisk at lowest speed.

Final mixture should look like the below. *Do not overdo the mixing!



Line paper cups of your desired  with at least a finger gap in between each on a tray. I like to line the bottom with a baking paper incase any mixture overflows and its easy to clean up afterthat. You can choose to grease your paper cups or leave them if they are almost grease proof like mine. Pour prepared mixture into the cups at half full (obtain flat top) or 3/4 full (obtain capped top – refer to header picture, that seats nicely just a little higher than the tip of the papercup. Really lovely!).


20140506_132012For mini cupcakes, preheat oven to 160°C and bake for 10 minutes. For normal sized cupcakes, preheat oven to 175°C and bake for 12 minutes.

This cupcake is great with my creative tea > Apple Earl Grey Tea! Perfect combination for the relaxing afternoon teatime :)


Want to learn a variation of turning basic vanilla cupcake into something fancy?
Try this out > Easy-to-make Rose Cupcakes


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