Vanilla cupcakes – Spongy cupcakes – Anyone can make

vanilla cupcakes

These plain vanilla cupcakes are so easy to make and they will stay fresh and moist for days!

I have added cornflour into the cake batter to make the cakes extra spongy.  The light, silkiness in cornflour had a magical effect!

Important tip: Keep an eye on the oven because the cakes can get over baked and the top would be crispy instead of coming out super soft and spongy. Hence, as soon as you see them changing into a soft golden colour, open the oven door and quickly insert a skewer or press in the middle to check if they are baked properly.  If the cakes are fully baked the skewer should come clean or if you press them in the middle, they should spring back.  Immediately, take the cakes out of the oven and let them cool off.

Let’s make them at the teatime today,

You will need the following items:

Self Raising flour225 g
Corn flour25 g
Caster sugar250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK)250 g
Milk1/4 cup
Salt3 pinches
Baking powder1 tsp
Lemon juice and Vanilla essence1 tsp each

Let’s make them: Set the oven to 160 C . Gas mark 3

Cream the batter

  • Cream butter and sugar together using an electric hand mixer (Do not exceed 3 mins)
  • Add eggs, one at a time. Make sure you beat two rounds after each addition
  • Add vanilla essence,  lemon juice,  and beat for two rounds

Add Flour

  • Mix baking powder, salt and cornflour to Self-raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk and fold well until a creamy batter is formed without lumps

Fill the cases

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise
  • Place the filled up cases in the cupcake tray
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’


  • Pop the tray into the oven
  • Bake for 20 min or until the cakes are golden in colour (Never open the oven door in the initial 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.  Or press in the middle and it should spring back
Almost ready!
Baked to the perfection!
  • Take the tray out of  the oven and let it rest for 10 mins
  • Slowly remove the cupcakes from the tray and place them on a cooling rack
  • Let the cakes cool off completely
  • Your beautiful cupcakes are ready to devour

chocolate chip cookies

Nutella Chocolate Chip Cookies – Kid’s favourite

Nutella Choc chip cookies

Kids’ will go wild with excitement when they come to know that these crunchy chocolate cookies are made with their all time favourite Nutella spread!

I guarantee that even adults cannot resist a crunchy bite of these perfect cookies. You start with one and finish with several of them! So, beware! You could easily become addicted to them.

You can create more excitement at home by inviting kids to join you in making these. The whole process is very easy and straight forward, so they will not leave an almighty mess in the pantry. I am sure they will be delighted to taste the crunchy cookies made by their own little hands.  No need to emphasize that a cup of warm hot chocolate will beautifully complement the cookies!

Store them in an air-tight jar if anything is left!

You need the following ingredients to make these:

Nutella chocolate spread125 g
Plain flour200 g

White sugar

180 g
Butter125 g
Egg1 medium

Milk chocolate drops or chocolates broken into small pieces

60 g
Baking powder1/2 tsp
Cocoa powder10g or 2tbsp
salt 3 drops

Let’s make:

  • Preheat the oven to 180 C / 350 F/ Gas mark 4)
  • Mix sugar butter. Beat together using an electric hand mixer for 2mins (Do not beat too much as the cookies will not become crunchy)
  • Add the egg and beat for 1 min
  • Add Nutella spread, vanilla and beat for 2 mins
  • Stir in the chocolate pieces
  • Mix baking powder, plain flour, cocoa powder and salt. Sieve onto the mixture
  • Now, gently fold everything together using a rubber spatula
  • Spread a baking parchment paper on a baking tray. Scoop a tablespoonful of the chocolate mixture and place on the tray. Continue with the rest of the mixture leaving enough space for them to spread as they bake
  • Prepare two trays if space is not enough
  • Place the tray in the bottom of the oven and bake exactly 20  mins (remember to set the timer)
  • Take the tray straight out of the oven after 20 mins and let the cookies cool on the tray itself. Do not take the cookies out of the tray until they are completely cooled. The heat of the tray will make the cookies become crunchy
  • If the tray has no room for all the cookie batter, spread them on another tray and bake separately


  • Most importantly, once the cookies are out of the oven, let them fully cool off on the tray itself.  This is the trick to make them crispy and crunchy.  Do not worry if you notice they are still soggy when you take them out of the oven because they will get crispy with the heat of the tray.
  • Store in an air-tight jar. They will stay crispy up to 5 days

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