That Old Favourite:

Right! First out is not the absolute simplest of things out there (don't let that put you off, though, they are still fairly easy and so worth it) but what seems to be in über-high demand as of late. That's right! You guessed it: Cupcakes!

I also have a rather large aversion to excess complication so in my recipe hunting time, I managed to create a 'universal cupcake base' that works with almost every flavour and only needs the odd tweaking when used with very particular flavours, it is as follows:

For 12-16 cupcakes (I use muffin cases because I'm cool like that)

90g unsalted butter, softened
270g golden caster sugar
240g plain flour
1 tbsp baking powder
¼ tsp salt
240ml whole milk
2 large eggs

I bake all my cupcakes at 190°C/375°F/Gas Mark 5 and if you have a fan oven remember to lower temperature by 20°C.

Ok, so first off you need to put your paper cases in the muffin tins. 

Now, with a hand mixer (or if you're lucky enough a stand mixer - I am very jealous of you) slowly beat together the first 5 ingredients until you get something that vaguely resembles breadcrumbs/sand. Add them in order (i.e. butter + sugar, then + flour etc...)

At this stage do not worry if you fear that everything is not 100% incorporated - just go with the flow and any small lumps of butter should disappear when you add the flour and later, the milk mixture.

If using any essences or what not, these need to be added to the milk along with the eggs and by hand in a jug. Pour this in bit by bit until everything is even and then add the last smidgen of the mix and whizz on medium speed and you'll end up with a silky smooth batter.

Pour into muffin cases and don't make the mistake I made for years of filling the cases too much. Do not exceed ½ to ⅔ full. That way they won't overspill/explode (depending on how often the leprechauns bless you).

Pop in the oven for 18-20 minutes and they should be springy and a lovely gold colour. Enjoy!

You can't buy happiness; but you can buy cupcakes