LifestyleCooking with Trevor: Classic cupcake recipe

Cooking with Trevor: Classic cupcake recipe

Cooking with Trevor
Trevor Green in the kitchen at the Moncrieff Entertainment Centre.

One of the most delicious and popular sweet treats are cupcakes, and Trevor Green from the Moncrieff Entertainment Centre believes his favourite recipe is one of the best.

“I have literally made tens of thousands of these cupcakes and I have always received rave reviews,” Trevor said.

“One of my friends who is a chef gave me the recipe about 15 years ago and it is just simple and delicious.

“And if you want to make a gluten-free version just switch out the self-raising flour for GF/SR flour – it works a treat.”

Trevor has a few simple tips when making his classic cupcake.

“Melting the unsalted butter makes all the difference,” Trevor said.

“Never have the oven too high; it should be around the 150 degrees, then the top of the cupcake will stay flat. If the oven is too hot the cupcake will look like a volcano.

“And it is best served fresh, never put it in the fridge.”

So get together the ingredients this weekend and try Trevor’s classic cupcake for yourselves. 

Cooking with Trevor
Trevor's classic cupcakes are always popular.

Classic cupcake recipe


  • 2 cups self-raising flour, sifted
  • 3/4 cup caster sugar
  • 2 eggs, beaten
  • 3/4 cup milk
  • 125g unsalted butter, melted, cooled
  • 1 teaspoon vanilla essence
  • Sprinkles, to decorate


  • Step 1
    Preheat oven to 150C fan-forced. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line tin with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
  • Step 2
    Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
  • Step 3
    Use ice cream scoop to place mixture into prepared patty pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.

Butter cream icing


  • 250 g unsalted butter, chopped, softened
  • 3 cups (500 g) icing sugar mixture, sifted
  • 2 tbsp milk
  • 4 drops of pink food colouring


  • Step 1

Put butter in the bowl of an electric mixer and beat on medium, using paddle attachment, until pale and fluffy.

  • Step 2

Add half the icing sugar and beat on low until combined.

  • Step 3

Add milk and remaining sugar, then beat on low until combined. Increase speed to high and beat until pale and fluffy. 

  • Step 4

Add food colouring and beat until combined

  • Step 5

Decorate cupcakes with sprinkles.