cupcakes, Cupcakes, Food, Yummy Mummy

The world’s easiest cupcake recipe

Photo029The loyal reader might be surprised to find a post like this on Met Mum’s blog – especially as I publicly admitted to be crap at all things housewifish. On said confession, my friend Emily commented: ‘Are you kidding??? You are a kick ass housewife!’ Thank you, Emily, it’s really nice of you to say that, but it just ain’t true. What I do know is when to get my act together and pour all my energy into this one, oh so important event. Such as Big M’s birthday breakfast.

For the sake of his happiness, our marriage and my reputation (erm…, erm…), I consulted my consultant friend Ginni in NY to obtain the lazy housewife’s cupcake recipe. Ginni is great at a lot of things, with the more girly things clearly not adding to her greatness. The more impressed I was a few years ago when she presented her homemade cupcakes called Yosef.

You need:

1 – 1 – 2 – 3 – 3 YOSEF

1 Yoghurt

1 Oil

2 Sugar

3 Eggs

3 Flour (self-raising)

You can use the yoghurt cup to measure the other ingredients. Just in case your housewife abilities are even worse than mine, here’s a killer tip: use a neutral vegetable oil as opposed to olive oil. Mix all well together with a hand mixer.

Photo004

Preheat oven to 180°C (160°C fan or 350°F or gas mark 4) and line a muffin tray with cupcake cases. Fill them about two-thirds full. Bake 20 to 25 minutes until golden brown. Let them cool completely before spooning on the icing. And don’t prepare the icing too long before you are using it, it will turn rock hard quickly and you will have to throw it all away (been there, done that…).

110g unsalted butter

60 ml semi-skimmed milk

1 teaspoon vanilla extract

500g icing sugar

Mix all ingredients and half of the icing sugar until smooth. Slowly pour in the second half of the sugar until smooth and creamy. Divide into different bowls to add a few (i.e. 2 or 3, no more!) drops of food colouring or lemon zest. Spoon onto the cupcakes with a palette knife.

Et voila: Slummy mummy turns into yummy mummy. At least her cupcakes do.

14 Comments

  1. I love homemade cup cakes…use a Nigella Lawson through it all in the food processor recipe usually. I’m off to the supermarket later, I’m now going to get all the bits. But damn it I’m on a diet and I just know I won’t be able to resist.
    They look fantastic!! :0)

  2. I am a brand new cupcake convert, just made two batches in the past two weeks with what I thought was the easiest recipe (choc) but this looks awesome! Thanks for sharing. And what pretty cupcakes youve made!!

  3. Mmmm they look delicious …. must find an excuse to make them … errr actually no I don’t need an excuse 🙂

  4. Oh my gawd you lied – I knew it! You ARE a good housewife. I’ve never even made a cupcake. That’s it. I’m going to have to make them right this minute. And I need one of those fancy cake stands too. I’m ashamed I don’t own one already.

  5. Exactly! That’s what I mean! Knowing how to make a good cupcake (and oh god, were they good!) pretty much guarantees a free card to good housewifedom! Darling MM, you cannot deny it any longer. You are on your way to becoming a cuter blonder version of a mini London MS (London Martha Stewart)! Oui oui! No compaints here:) xxx LZ

  6. I’m impressed! They look like the ones you buy at Hummingbird Bakery or Primrose Hill Bakery or Maison Valerie (can you tell I frequent a lot of cupcake shops?). I’m going to give these a go for Halloween substituting day glo orange and green instead of your lovely pastels.

  7. OK, so they look wonderful but am I really the only one going ‘Yoghurt? Yoghurt!’ and what the hell is a neutral vegetable oil? Is it something they make in Switzerland?

    I am destined to be cupcake-less in a cupcake filled world…

  8. I made these for a bonfire night party and wow, were they well received! They were also incredibly filling so NEXT time, I will use fairy cake papers to make them smaller.
    I used a one cup measure (250ml size) for the ingredient measuring and then threw in an extra egg and some pure vanilla extract because I felt like it. Using larger American-sized cupcake papers, and filling them using a 1/3 cup measure (2/3s full) I got 30 cupcakes. I doubled the frosting recipe, again with the vanilla and piped on a frill of buttercream that covered the cupcakes and scattered mini M&Ms over the top. REALLY pretty.
    For the neutral veg oil, I used raisin seed oil. Perfect.
    Thank you so much for this recipe!

  9. You know, I make a cake with this recipe! ingredients/instructions are all the same, I just add the peel and juice of half a lemon and leave it in the over for one hour. No icing, but it’s yummy!

  10. Ginni says

    I can’t believe I only saw this now!!! I am honored!

    I made them the other day for a party with a chocolate frosting I got from the Magnolia recipe on YouTube. Needless to say, it was a hit – and nobody noticed I delivered them in shoe boxes;)

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