Best British Food

Cupcakes

click here for a printable shopping list

Ingredients

150g Self Raising Flour
100g Butter
100g Castor Sugar
2 medium eggs
a few drops of vanilla essence
2 tablespoons milk

Heat oven to 190°C or Gas Mark 5. Place 18 paper baking cases into trays.

Cream the butter and sugar until soft and light.

Add the eggs and vanilla essence a little at a time.

Sift the flour and gentle fold into the mixture.

Add the milk and mix well.

Spoon the mixture into the paper cases filling about two-thirds of the cases.

Bake in the centre of the oven for 15-18 minutes, place on a wire rack to cool.

Variations/Toppings

Top with icing and a glace cherry.

Fruit cupcakes - add 50g sultanas to the batter - leave the top plain.

Chocolate cupcakes - Mix 1 level tablespoon cocoa powder and 1 tablespoon boiling water, add to the creamed butter and sugar. Top with chocolate frosting.

Back to Small Cakes

Home New recipes Select a recipe Select an ingredient Links Photos Submit a recipe

	Heat oven to 190°C or Gas Mark 5. Place 18 paper baking cases into trays.
	Cream the butter and sugar until soft and light.
	Add the eggs and vanilla essence a little at a time.
	Sift the flour and gentle fold into the mixture.
	Add the milk and mix well.
	Spoon the mixture into the paper cases filling about two-thirds of the cases.
	Bake in the centre of the oven for 15-18 minutes, place on a wire rack to cool.