Bake one tray at a time, then place onto cooling racks to cool before storing and / or icing You can use almost any cake recipe you like to make cupcakes, but it is great to have a tried and tested recipe at your disposal in case you don't have the time (or the inclination) to experiment. What I love about this recipe too, is that you get 30 decent sized cupcakes when using a standard Australian tablespoon measure which is plenty for any occasion you have coming up (be careful because some tablespoons sold in our kitchenware stores are 15ml which is the US/NZ/UK size). The cupcakes can be made a day in advance, iced the next day, and kept in a sealed container in a cool room (not the fridge) for another day or two before you present them. They keep well and I have done this many times. The important thing to note here is the temperature at the time ... if it is a very hot day and you don't have a cool room in the your home, then I would store them in the fridge overnight and take them out at least a couple of hours before serving. I have only had to do this on one occasion when we had a week of 40 degree days in January some years ago and I was preparing 140 cupcakes for a friend's wedding ... I sweated a lot that week for more reasons than the obvious ... but all worked out well on the day. These cupcakes are made using the batter from my Buttercake recipe (see here) ... this week I made them in white and brown liners so that you can see how they look in each if you are undecided what you wish to achieve in the final "look" of your cupcakes. You can also use my Chocolate Buttercake recipe for the cupcakes if you wish (see here). So to make the cupcakes, start with making the batter as per the recipe of choice linked above, and then move onto this post. PLEASE NOTE: the chocolate cupcakes take a little more time to cook than the vanilla ones, so always test before you remove (see method for times in my oven)