Skip to main content

The Unpretentious Cupcake

This was the first recipe that I mastered. This humble cupcake was the start of my trajectory into baking. It might not be the most sophisticated bake, but at that time it was a major triumph for me. It’s unpretentious yet beautiful in its simplicity. No frosting required. But frost if you like. The beauty lies within the rainbow. The recipe is based on a madeira sponge, so it has body to it. It’s not the lightest of sponges but it’s a comforting cupcake. Best enjoyed on a rainy day with a cup of tea.


  • 125g softened butter
  • 210g castor sugar
  • 2 eggs
  • 5ml vanilla essence
  • 280g cake flour
  • 10ml baking powder
  • 250ml milk
  • Green, red, blue and yellow food colouring


  1. Preheat the oven to 180 C.
  2. Fill a 12-hole deep muffin pan with foil cupcake cases.
  3. Beat the butter and sugar together in a bowl until light and fluffy in texture.
  4. Add the eggs one at a time, beating after each addition.
  5. Add the vanilla essence and mix.
  6. Sift the flour and baking powder together.
  7. Add flour in batches to the creamed butter mixture alternating with the milk in batches, making sure that you start with the flour and end with the flour.
  8. Divide the mixture into 4 bowls.
  9. Colour each bowl of cake mixture with a drop or 2 of different food colourant.
  10. Spoon alternate colours of cake mixture into the cupcake cases filling three quarters of the way up.
  11. Place the tray in the oven and bake for 20 minutes until cupcakes have risen and are cooked in the centre.
  12. Remove from the oven and allow to cool.

Indulge in the luxurious experience of our 3 tiered High Tea