National Cupcake Week!
Its National CupCake Week this week and so I thought I’d share with my quick and simple recipe. I ended up making three batches over the weekend so I can say they do taste good!
Ingredients
For the cakes:
250 g unsalted butter, softened
250 g caster sugar
4 eggs
1 tsp natural vanilla extract
185 g self-raising flour
60 g plain flour
185 ml milk
Method
For the cakes: preheat the oven to 180C/gas 4. Grease a 12-hole 125ml non-stick muffin tray.
2. Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.
3. Divide the mixture between the muffin holes then bake for 20 minutes. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out onto a wire rack to cool.
2. Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.
3. Divide the mixture between the muffin holes then bake for 20 minutes. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out onto a wire rack to cool.
Now of course you can decorate them in loads of different ways (see below for a small sample) You can buttercream them, melt chocolate over them or even use sugar icing and cut out circular dishes. It’s great to allow your little ones to decorate them. Sugared diamonds, orange peel and chocolate drops are all great ways to start – why not try making some faces!
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