What is your best cupcake recipe ever?

Here's my reicpe. It's basic but always gives stunning results. In 10 years of baking, I've never had a cake not turn out well. I always work in ounces, for some reason grams don't work for me. 4 oz baking margarine, not butter 4oz caster sugar 2 medium - large eggs 4oz self raising flour 1 - 1 1/2 caps vanilla essence Preheat the oven to 180 centigrade Soften the margarine with a wooden spoon in your mixing bowl, until really soft, then sieve in the caster sugar. Beat in the caster sugar until thoroughly mixed. I taste the mixture to find this out. You should have an even taste of margerine and sugar, one should not be stronger than the other. If you find this to be the case, simply keep beating until it tastes even. Break the eggs into a mug and beat with a fork until the white and the yolk are well blended. Add this mix bit by bit to your margarine and sugar mixture. I've found that letting the mix curdle just slightly encourages me to beat harder at this stage, putting in more airbubbles and leading to a lighter cake. If you find that you can't save your mix by beating alone, add half a tablespoon of flour from the 4oz you have weighed out, then beat again. Once you've added all the egg into your mix, sieve in the flour and fold in gently with a metal spoon. It is vital to be gentle here so you don't burst all those lovely airbubbles. Once the flour is completely folded in (remember to scrape the sides of the bowl!), measure the vanilla essence in the cap of the bottle it comes in (I use the tiny bottles with the screwcap , made my supercook I think). Put in one cap at first, then fold in gently with a silver spoon, taste it, then if you think it needs more vanilla, add it half a cap at a time, folding and tasting in between, until it's to your taste. Use a teaspoon to spoon the mix into cupcake cases in a bun tin. Try and make the cases filled as evenly as possible, so they bake all at the same time. Aim for 12 minutes in the oven, but keep an eye on them. If they need longer or less time, then leave them in/ take them out. I test one on each row of my bun tin with a thin bladed knife. Poke it right into the cupcake, if the knife comes out clean, your cupcakes are done. Phew, hope this helps you sweetie. Happy Baking!

This is my favourite chocolate cupcake with cookie dough filling Ingredients you'll need: 1 1/2 cups all purpose flour 1/4 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup butter,softened 1/4 cup white sugar 1/2 cup brown sugar 1 egg 2 teaspoons good pure vanilla extract ( this is the store bought a like secret:) ) 1 cup miniature semisweet chocolate chips 1(18.25 ounce) box yellow cake mix 1 1/3 cups water 1/3 cup canola oil 3 eggs Whisk together dry ingredients;set aside. Beat the butter,white sugar,and brown sugar with an electric mixer in a large bowl until smooth.Add 1 egg and pure vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in chocolate chip;mixing just enough to evenly combine. Forn the dough into tablespoon-sized balls;place onto baking sheet and freeze until solid bout 2 hours. preheat your oven to 350degrees F (175 degrees C) line 24 muddin cups with paper liners. Beat 3 eggs in a large bowl with an electric mixer.Add the cake mix,water and canola oil; continue bearting for 2 minutes on medium speed.Spoon intothe prepared cupcake liners,filling 2/3 full. Place a froozen cookie dough ball on the top center of each cupcake bake it!! this is great for christmas morning :) you should try