Cupcake Recipe

Ingredients

• 110g/4oz butter or margarine, softened at room temperature
• 110g/4oz caster sugar
• 2 free-range eggs, lightly beaten
• 1 tsp vanilla extract
• 110g/4oz self-raising flour
• 1-2 tbsp milk

Preparation method

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

1. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
2. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.