This is my recipe for quick and easy cup cakes.
Take one egg, now I use a traditional scale so the next bit is easy for me, weigh out identical amounts of soft butter, caster sugar and self-raising flour. I place the egg where I would usually put the weights and then weigh out the butter, sugar and flour. If you have a more modern scale, then weigh the egg, note the weight and then weigh the other ingredients.
This makes about ten small cupcakes, so to make more add more eggs and add more flour, sugar and butter accordingly.
Cream the butter and sugar together until you get a smooth mixture. Add the egg, a tablespoon of milk, a few drops of vanilla extract and one tablespoon of flour. Mix together. Then fold in the flour and half a teaspoon of baking powder until the flour is mixed into the mixture.
Spoon into cupcake cases and bake in the oven for about ten to fifteen minutes.
Allow to cool and then ice to taste.
Very easy to make variations on this, to make chocolate ones add a tablespoon of cocoa, you could also fold in some chocolate chips.
I’ve also made marbled versions by making one batch of plain mixture and one chocolate and then add combinations of the mixture to the cupcake cases.