Basic cupcakes

These were the very first thing that I remember my Mum baking for my brother and I back when we were 5 or 6 and also the first thing I learnt to bake for the family and for other people.  I think this was a recipe that Mum got in a Woman's Weekly recipe book back in the 80s which has been stuck on our fridge for years for easy reference. 

My family tends to prefer things to be less sweet, thus we've cut down on the sugar.  You can also have the plain or add choc-chips instead of the sultanas, or add a 1/4 cup of desiccated coconut.  It's hard to go wrong; for the best results, have the eggs and milk at room temperature (or at the least not fresh out of the fridge).  It's also best eaten fresh from the oven, or it can be warmed up again the next day.

Basic cupcakes

Makes about 24

Ingredients

• 125 g unsalted butter, melted
• 2/3 cup of caster sugar
• 2 eggs 
• 1 teaspoon vanilla extract (optional)
  
• 1 1/2 cups self raising flour, sifted
  
• 1/2 cup milk
• 1/2 cup sultanas
  

Method

1. Preheat oven to 180oC and line muffin tray/s with patty cases.
2. In a large bowl, mix the melted butter and sugar with a wooden spoon until well combined.  Add in eggs one at a time, mixing well after each addition.  Mix in vanilla extract if using.  
3. Add in a third of the flour and half the milk, and mix until just combined.  Add in another third of the flour and the rest of the milk, and mix.  Add in the rest of the flour and sultanas (or choc-chips).  Mix until just combined.
   
4. Divide mixture between patty cases -- fill about 3/4 of the way. 
5. Bake in preheated oven for 12-15 minutes or until tops are golden and the cupcake springs back to the touch.  Alternatively, the cupcakes are down when a skewer inserted comes out clean.