Lyndsay’s classic cupcake recipe

Whether you’re whipping up a sweet treat for someone in need, or contributing to a charity bake sale, baking is a great way of giving #BagsMore to your local community.

That’s why we spoke to Lyndsay. A working Mum with two kids, she regularly bakes for children who are less fortunate than hers. So if you’d like to give mums in need a helping hand too, just follow her classic cupcake recipe…


You will need:
300g butter / baking margarine
300g caster sugar
300g self-raising flour
6 eggs
(This makes two 9-inch sponges or 18-20 cupcakes)

1. Set your oven to 180°C, 350 °F or Gas Mark 4.

2. Put the sugar and butter/margarine in a bowl and mix until you’re left with a light-coloured mixture.

3. Add in the eggs and mix again for a few minutes.

4. Sieve in the flour and lightly fold it into the mixture.

5. Put cupcake cases into the cupcake tin. Then spoon the mixture into the cases, filling between a third and half of the case.

6. Bake for 15-20 minutes, until risen and slightly golden on top. Try not to open the oven door during this time, as the heat escapes and can cause the cakes to fall in the middle.

7. Test with a skewer to see if your cakes are fully cooked through. If they’re cooked, the skewer should come out clean, with no mixture on it at all.


8. Put on a cooling tray and leave to cool for 10-15 minutes.

9. Remove from cupcake tin and leave to cool further. Meanwhile, you can start working on the buttercream…


You will need:

500g icing sugar
250g unsalted butter
Vanilla essence
(And if the mixture needs thinning, a drop of milk)

1. Soften the butter (this only takes 20 seconds in the microwave).

2. Tip the icing sugar in to a bowl and stir for a few minutes, to get some air into it.

3. Add the softened butter into the bowl and mix for a while. It might feel like you’re doing this for an age, but all of a sudden it will start to come together.

4. Add some vanilla essence, according to your taste. Two to three teaspoons should do the trick.

5. Mix it through for another five minutes until your buttercream is nicely whipped, with the consistency of double cream.

6. If this seems too thick, add a splash of milk. This step isn’t essential though – it’s really down to personal preference. Finally, 30 seconds in the microwave will soften your buttercream to make it easier to decorate with.

7. Decorate your cupcakes and enjoy!