Over the years I have baked 100s of cupcakes with my children and grandchildren and thus one by taste is very moist and so delicious

• 15m prep 10m cook

makes 12

recipe by taste

INGREDIENTS

• 
  2 cups self-raising flour, sifted
• 
  3/4 cup caster sugar
• 
  2 eggs, beaten
• 
  3/4 cup milk
• 
  125g butter, melted, cooled
• 
  1 tsp vanilla essence
• 
  Sprinkles, to decorate

• Icing​

• 
  1 1/2 cups pure icing sugar
• 
  1-1 1/2 tbsp water
• 
  Pink food colouring, optional

METHOD

• Step 1
  Preheat oven to 200C or 180C fan-forced. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
• 
  Step 2
  Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
• 
  Step 3
  Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
• 
  Step 4
  Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles.

RECIPE NOTES​

What’s the secret to a super moist cupcake?​

When making cupcakes, make sure all the ingredients are at room temperature. This allows them to combine more easily. Always measure your ingredients carefully. Wet ingredients should be measured in jugs, like a glass pyrex one and dry ingredients should be measured in cups that are flat on top. This is especially important with flour as it allows you to use a flat-bladed knife to level the top. As this is a melt and mix recipe make sure you don’t overmix the batter. Like muffins, only stir until the mixture just comes together. Next make sure you put even amounts of mixture in each paper case. You’ll need them to be about two-thirds full.