Foolproof cupcake recipe for the baking inept?

[GarnishWithALemonTwist]

Dear all. I need to make about 24 cupcakes for a kids birthday party. They need to be delicious, eye-catching but super simple and not pricey. I am useless at baking but I volunteered and this is what I've been landed with!

I understand that I can bake cupcakes a couple of days in advance and they'll still be fresh on the day? I thought this was a good idea for me in case they're a disaster I have time to start again?

So do you have any recipes I can follow but please give me every single instruction as if I was a 5 year old as I can't bake to save my life. Last time I tried to bake something resembling cupcakes they all ended up bursting out of the moulds, gluing themselves to one another and all over the over tray. So please even tell me the amount I need to spoon into each mould and which moulds i should buy to achieve medium-sized cupcakes.

Wish me luck!
thanks so much
xx

Hi there,
recipe I use is:
150g self raising flour
150g softened butter (block butter microwaved for approx 10-20 seconds)
150g caster sugar
1 tsp baking powder
3 eggs

this would make 12 cupcakes - so best to make it twice for the 24 cakes - if you double it in one bowl it might be too much cake mix to handle.
put all the ingredients into a bowl and mix with an electric mixer for 3 minutes. spoon heaped tablespoons of the mix into 12 cup cake cases in a 12 hole bun tin and cook on middle shelf of moderate oven (mine is gas mark 5 - not sure what this would be for electric) for about 20-30 minutes. test the cakes after 20 minutes by lightly touching the tops with your finger tip - if it bounces back like a sponge they are cooked. take them out of the oven and place them on a cooling rack. when completely cool you can ice them and put sprinkles or decorations on top - check out janeasher website for fantastic cake decorations and ideas. Good luck - hope it goes really well.

Thank you! That sounds simple enough. Right, so you put the cake mixture into moulds and then the moulds into a bun tin!! Is that the secret?!

How long will they stay fresh after baked?

Somebody linked to a hummimgbird recipe a few weeks ago .. I have tried it several times a\nd several flavours all worked fab every time....

Put the paper/silicon cases into the tin before you fill them.

250g butter
250g caster sugar
4 large eggs
1 tsp vanilla essence (personally i think this is the key for a lovely cupcake)
250g s.r flour
4 - 6 tablespoons milk

THIS IS ENOUGH FOR 24 - oven should be at about 200ish

cream butter and sugar until light and fluffy and then add eggs and flour and essence whilst whizzing with hand mixer and then fold in the milk

put the paper mould in the tray and slap a big tablespoon in each mould - cook for about 15 mins or so and should be like brown and springy

these are honestly foolproof as i am a fool and make them all the time so this is proof - they keep fresh for about 2 days

FWIW - this recipe works really well with gluten free self raising flour too

Thank you again. Can I spoon the cake mixture directly into the moulds or do I need to grease the moulds?

When you say moulds, are they a special shape? If they are normal cupcke shape, you usually put cake cses in them, but if not, grease them.

get paper cases - much prettier and much less mess

I also have a fairly foolproof recipe which doesn't even involve scales.

1 small pot plain yoghurt
Now use the yoghurt pot to measure following
1 pot sunflower/vegetable oil
2 pots caster sugar
3 large eggs

Put those ingredients in a large bowl and beat with an electric beater very thoroughly. Apparently the secret is to break down the sugar granules.

Now add
3 pots plain flour
2 1/2 tsp baking powder
1 tsp vanilla extract

Beat again until flour is all incorporated and you have a thick pouring consistency.

This mixture rises a lot in the oven. I make 15 enormous muffins with it, so I think it would stretch to 24 cupcakes. I fill the cases almost to the brim, so try filling halfway. Bake at 200 deg C/reg 6 for 20 min. They are done when deep golden brown on top and the kitchen smells of freshly baked cake.

okay, fab. Now what about the icing?