Or it could have been that over the last week I stumbled across two very lovely-looking recipes for cakes that had to be tried. So I dutifully tried them both!
The first was the recipe for Vanilla Cupcakes from the Hummingbird Bakery.
The method used to make them is slightly different from the usual cake recipes, which was another reason to give them a try as far as I was concerned. I do like to experiment with doing things differently, it helps to keep life interesting!
In a large bowl combine the flour, sugar, baking powder, and butter with an electric hand whisk. Keep whisking until well combined - the mixture should resemble sand or fine crumble topping.
Combine the milk, egg, and vanilla in a separate bowl or measuring jug. Pour this into the flour mixture in 2 or 3 additions, whisking in between additions to combine. Once all the milk is in, scrape down the sides of the bowl and keep whisking just until the batter is smooth, try not to over-mix!
The batter will be fairly runny. Spoon or pour it into the cupcake cases to around two-thirds full. You may not fill all 12, depending on how big your cases are and your idea of two-thirds!
Bake in the oven for 20-25 minutes, until cakes are a light golden colour and spring back nicely when touched. Be careful not to over bake or they will become dry.
Leave to cool in the tins for a couple of minutes, then turn out and cool on a wire rack. When completely cool, top or decorate as your heart desires!
I topped these cupcakes with a Vanilla Frosting, again from the Hummingbird Bakery book. The frosting was gorgeous, and one I would definitely use again.