Sunday, 13 February 2011
I'm a girl on a mission to perfect the art of making cupcakes!
After a lot of trial and error I've discovered if you follow the recipe below you can't go too far wrong;
120g softened butter
120g caster sugar
2 eggs, beaten
1 tsp vanilla extract
120g self-raising flour
1 Preheat the oven to 180C/Gas 4 and line a tartlet tin with 12 fairy-cake cases.
2 Whisk together the butter, sugar and vanilla extract until light and fluffy.
3 Add the beaten egg, a little at a time and, once combined, fold in the sifted flour.
4 Pour the mixture carefully into the cases.
5 Bake for 12 minutes, or until risen and a skewer inserted into a cake emerges clean.
And then ice the cakes as you please. I used butter icing and strawberries.
I add a tablespoon of corn or sunflower oil to the mixture as I find this keeps the cakes nice and moist, and be careful not to over-cook the cakes or they will go a bit dry.