 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
|
These cupcakes are always popular with the kids. Makes a lovely white, soft cake with a golden top. You can make them in the small patty tins or in muffin tins. Top them with some frosting or turn them into butterfly cakes. Unlucky for me...this recipe is not gluten free. Makes approx. 12 large or 24 small cupcakes Ingredients:
2 cups self-raising flour |
1/4 teaspoon salt |
3/4 cup caster sugar (aka superfine sugar) |
1 teaspoon vanilla essence |
125 g butter, softened (4oz) |
2 eggs |
3/4 cup milk |
Directions:
1. Sift the flour, salt and sugar into a large mixing bowl.
2. Add all remaining ingredients and beat slowly for one minute and then on a higher speed for two minutes.
3. Spoon into paper lined trays and bake 10-15 minutes at 180°C.
4. Cool on a wire rack and decorate as desired.
|
|