150g butter or margarine
150g caster sugar
150g self-raising flour
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Sifted 3 eggs
3/8 teaspoon baking powder
3/4 teaspoon vanilla essence
Icing (black, red, white)
METHOD: Preheat the oven to 180C (gas mark 4) and place 12 paper cases into a muffin tin.
Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.
Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using.
Carefully fold in the flour (and baking powder if using).
Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above.
Bake in the oven for 10 to 20 minutes. After 10 minutes, check to see if the cupcakes are ready by inserting a cocktail stick into one of them. If it comes out dry the cupcakes are done. If not, back in the oven for a few more minutes.
Lift the cupcakes out of the muffin tin and leave to cool on a wire rack. For a simple icing topping, add a little water to some icing sugar until you have a smooth paste. When the cakes are cool, drizzle some icing mixture over the top.