This very simple and quick recipe is a great one to have at hand at all times. You can use the batter to make a myriad of beautifully moist, airy and soft cakes and cupcakes, from the very simplest ones to the most elaborate masterpieces. The only thing you have left to decide on is how to decorate them - and that's where the fun really starts! (more...)
This very simple and quick recipe is a great one to have at hand at all times. You can use the batter to make a myriad of beautifully moist, airy and soft cakes and cupcakes, from the very simplest on...
Take the butter out of the refrigerator and leave it to soften at room temperature.
Preheat the oven to 350°F/175°C.
Grease and flour a 9x9 inch baking pan or line a muffin pan with paper muffin liners, if you prefer to make cupcakes.
Take a medium-sized bowl and cream in it the sugar and softened butter. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, sift together the flour and baking powder until well blended together. Pour the dry ingredients into the cream mixture and mix the ingredients well, but take care not to overmix them. Finally splash in the milk and stir until the batter is smooth.
Pour or spoon the batter evenly into the prepared baking pan or paper muffin liners.
Place the baking pan in the preheated oven and let your cake bake for about 30 to 40 minutes. If you are baking cupcakes, 20 to 25 minutes should suffice. You will know that the cake or cupcakes are done if they spring back when you tap them lightly with your fingers. Decorate according to your taste.