Cake Mix Matrix

Life is simpler when you have a template! I have a formula for making cupcakes (and layer cakes) which I always use whether I am working on a new recipe – or returning to an old favourite. Depending on what I'm making, I refer to it as a 2 egg mix, or a 4 egg mix etc. Now, the metric to imperial weight conversions below are not completely correct but they are close enough, I've tested them and they work!  My three "go to" flavours for cupcakes are vanilla, citrus (either orange or lemon) and chocolate.  In the matrix below I've given the quantities of flavouring ingredients you need to add or substitute (in the case of cocoa) for each of those flavours.

Eggs	Caster or Superfine Sugar	Unsalted Butter	Plain or All Purpose Flour	Baking Powder (tsp)	Salt (tsp)	Milk (tbsp)	Add Citrus Zest (tsp)	Swap Flour for Cocoa	Yields How Many Cupcakes
1	50g / 2oz	50g / 2oz	65g / 2.5oz	½	Pinch	1	½	15g / ½oz	6
2	100g / 4oz	100g / 4oz	130g / 5oz	1	½	2	1	30g / 1oz	12
3	150g / 6oz	150g / 6oz	195g / 7oz	1 ½	¾	3	1 ½	45g / 1½oz	18
4	200g / 8oz	200g / 8oz	260g / 10oz	2	1	4	2	60g / 2oz	24
5	250g / 10oz	250g / 10oz	325g / 12oz	2 ½	1 ¼	5	2 ½	75g / 2½oz	30

Method:

1. Cream butter and sugar together (using the paddle attachment) until the mixture is light, fluffy and almost white.
2. Add the eggs one at a time, beating well in between each addition.
3. In a separate bowl, mix together (with a balloon whisk) the flour, salt, baking soda and cocoa if you're using it.
4. With the mixer set to low speed, gradually add the flour mixture to the butter mixture until it is all incorporated.

Now – we need to talk about flavourings and milk: since you can add practically any flavouring to a cupcake it's hard to be prescriptive about the quantities – you need to use your judgement. However, some flavourings (like cocoa) will require you to adjust the volume of milk you add to the batter. Another consideration is the humidity on any given day. I live in a (mostly) very dry climate so I generally need to add a little more milk. In any event, start with the quantities above and make adjustments if you need to.  Please note that if you are adding chopped fresh fruit (such as apples or plums) to the cake batter, do not add any milk at all - you need a slightly firmer mix so that the fruit doesn't all sink to the bottom!

General rules:

• Bake cupcakes at 160 C / 350 F for about 20 minutes or a loaf cake for about 45 minutes at the same temperature. For sandwich tins it very much depends on the size of them and how full they are.
• A 2 egg mixture will make one loaf cake
• If you prefer your cupcakes flat (rather than domed) bake them at a lower temperature for slightly longer. If you prefer them to be really domed or peaked (to make butterfly cakes for example) bake them at a higher temperature for less time.
• Cakes made to this template keep well for about 4-5 days if wrapped and/or stored in an air tight container.