Perfect cupcakes everyone will love
➡250g (8oz) unsalted butter, softened
➡250g (8oz) caster sugar
➡250g (8oz) self-raising flour
➡Pinch of salt
➡4 medium eggs
➡4 tablespoons milk
➡Ice-cream scoop (optional)
➡2 x 12-hole muffin tins, lined with paper cases
➡Set the oven to 190C, gas 5.
➡Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.
➡Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.
➡Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden color.
➡Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.