Check the oven temperature is correct before cooking - the cupcakes may come away from their cases if the oven is not hot enough or they haven't been cooked long enough.
If you want a domed shape cupcake, fill the case to 3/4 full.
Warm your eggs before using them by placing them in a bowl of warm water (still in their shells) for a few minutes. This will help to prevent them curdling. Then break them and whisk lightly before adding to the other ingredients.
Make sure your butter is well softened. Many recipes recommend using margarine for good results but the flavour is always better with a good quality butter.
When the cupcakes are taken out of the oven and still warm, brush them with a syrup to add flavour and moisture. This can be made with a little water boiled in a pan with a little sugar.
Various flavours can also be added or melt some jam with a little water.
Add a moist, flavoured filling by cutting a small cone shape from the top of the cupcake. Then fill this with some jam or curd. The cone can then be replaced before the topping is added.
