How To Make Cupcakes Without Scales

Learn how to make cupcakes without scales and we don't use a cake mixer either! Look how beautifully they turn out.

Easy Recipes Rating:  Easy

Hands-On Time:  15 - 20 mins

Hands-Off Time: 20 mins

Too Easy For Words Cupcakes

Here are the ingredients to make cupcakes without scales

This recipe makes 12 cupcakes with caramel frosting

For the cupcakes you'll need:

  • 3 oz butter
  • 1 3/4 cup loosely filled light brown sugar
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 1/2 c self raising flour
  • 1 level teaspoon bicarb of soda

Ingredients for frosting for cupcakes

Here's what's needed for the frosting:

  • 1 oz/30 gm butter
  • 2 1/2 oz / 70 gm cream cheese
  • 1 level tbs brown sugar
  • 1 1/2 c confectioners/icing sugar

Now this is how you put together the cake:

  • Before you do anything else, turn the oven on to preheat at 180C/ 350F

  • Into a large saucepan, place the butter and brown sugar. Stir to combine the butter as it is melting into the brown sugar. Take it off the heat as soon as the butter's melted. The idea is not to cook it but for the heat to help with the blending

  • Keep stirring till it is well combined. See how the mixture becomes quite thick

  • Now pour in the beaten eggs and milk. The mixture is now thick and smooth

  •  Add the teaspoon of bicarb of soda to the measured flour and stir in with the back of a blunt knife, then pour it all into the caramel mixture

  • Combine well till the flour has been all folded into the batter

  • Pour into 12 cupcake molds and bake for 15 to 20 minutes

  • Allow to cool

To make the frosting:

  • Place all the ingredients into a small saucepan and on low heat, stir to combine. The mixture is ready when there are no longer any lumps

  • Apply the frosting to the cupcakes.  Drizzle over to make spider web patterns. It will firm quickly on the cool cupcakes.

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Learn how to make cupcakes without scales

Easy Recipes Tips
How To Make Cupcakes Without Scales

  • The application of heat is to help with the blending and is the objective is not to cook the cake batter nor the frosting mixture

  • No you don't require scales but you do need to know how to figure out equivalent weights and volumes in cup measures. Make work easy in the kitchen and use this handy table - you'll not have weigh with kitchen scales!  
  • Convert Volume to Cup measures.
  • Table of common ingredient weights in cup measures.

  • Only ever apply the frosting when the cakes are completely cool

  • To reduce handling, I arrange the cupcakes on a cake platter and then ice them in-situ

  • No, I don't bother with sifting flour nor icing sugar. I realize this is sacrilege but I simply don't have the time to waste and my cakes turn out just fine and they always look the part.  If the icing sugar is particularly clumpy, use a fork to break it up quickly in the measuring cup before tossing into the mixture. I find the heat blends in the cake ingredients just as well as the traditional process of creaming. - except it's heaps easier

  • Important Tip: if the recipe calls for the addition of baking powder of bicarbonate of soda to the flour, be sure it's not lumpy. If it is, break it up with a fork firstly, then tip in the required amount to the flour and using the back of a blunt knife, stir it in well into the flour before folding into the cake mixture. If lumpy, you'll get unblended bits of Bicarb of Soda through the cake and it tastes bitter.

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