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Baking for a crowd doesn’t have to be stressful! My cupcake recipe, fit for any large gathering, will ensure you’ll have more than enough to go around and have leftovers to enjoy with a cuppa…

You will need a really big bowl to mix the batter. Perfect homemade cupcakes also depend on the ingredients you use, the techniques you employ, and the variables in your own kitchen. But thankfully, in most cake recipes, the same basic principles apply.

Some tips for baking the perfect cupcake:

1. Use quality ingredients – I always use large eggs
2. Bring ingredients to room temperature – Let eggs and milk warm up on the counter for 1 hour before you mix your batter for a taller, softer cupcake!
3. Use a kitchen scale or measuring cups – ensure you use the correct size measuring cups and spoons
4. Don’t over-mix the batter – For best results, mix by hand (or use a stand mixer on the lowest setting), and mix until all ingredients are just combined.
5. Check your oven temperature – for a flat cupcake top, I recommend baking on 170°C for approx 25 min
6. Don’t open the oven door during baking! – opening the door whilst baking may result in your cupcake sinking in the centre
7. Bake cupcakes in the centre of your oven – Position your oven rack in the very centre of your oven to help cupcakes bake evenly (unless you using a fan assisted oven)
8. Use a quarter cup measurement to fill cupcake liners – fill your cupcake liners two thirds full
9. Move cupcakes to a wire rack to cool completely – allow the cupcakes to cool completely before decorating

My cupcake recipe can be made a day in advance and also freeze well. Flash freeze on a tray and then seal in an airtight container. Can be frozen for up to three months. When ready to enjoy, you can thaw the cupcakes at room temperature on a plate, they should be ready to consume in around 2 hours.

If possible, try to freeze cupcakes unfrosted. They are easier to store and stack, and can be quickly frosted just before you’re ready to serve them.

My recipe for a hundred simple cupcakes.

You will need:
5 cups castor sugar
20 large eggs
5 cups cooking oil, I used vegetable oil
3 tablespoons vanilla essence
10 cups cake or plain flour
5 tablespoons baking powder
2½ cups milk

You will need to:
Preheat oven to 170C, line muffin or cupcake tins with cupcake cases.

Cream eggs and sugar until light and fluffy. Pour in the oil and mix well until the mixture is light and creamy. The mixture should be pale yellow in colour. Stir in the vanilla essence. Add the flour and baking powder, mix until combined. Do not over mix. Stir in milk and mix to combine until the mixture is a smooth dropping consistency.

Divide the mixture equally between the 100 cupcake cases. I used a quarter measuring cup to fill my cupcake cases. Fill the cases up to three quarters.

Bake the cupcakes in a preheated oven at 170°C for 15-20 minutes or until well risen, golden brown and firm to the touch. Transfer to a wire rack to cool. Decorate as required.