Cup Cakes (makes 24)
220 g (8 oz) unsalted butter or Vitalite (for dairy free)
220 g (8 oz) sugar
220 g (8 oz) eggs
1 teaspoon vanilla essence
250 g (9 oz) self raising flour
1 tsp baking powder
40 g (2 oz) custard powder
100 ml (4 oz) milk (use almond or soy milk for dairy free)
- Preheat the oven to 180C / 160C fan / Gas 4
- Make sure the butter is at room temperature and soft.
Cream the butter together with the sugar until pale and fluffy.
Add eggs in a thin stream while beating.
Mix together the flour, baking powder and custard powder and any flavourings. Fold into the butter mixture gently using a knife.
Pour in the milk and gently fold through until the mixture is even.
Divide the mixture into muffin cake cases, ideally weighing 40 grams of mixture into each case. This will give twenty four cup cakes which will have a slightly domed top.
Bake in a preheated oven for 18 mins
For chocolate flavoured cakes add 40g cocoa powder.
For lemon flavour, add the grated zest of two washed lemons.
This is the basic recipe for cup cakes but you can use many different combinations of flavourings and colours - try 50 g (2 oz) chopped fresh strawberries & 1 tbsp stawberry jam.
Top tip -
Place a chopping board on top of your cupcakes when they come out of the oven for a neat flat top - leave it there for just a few minutes and then take them out of the tin - cool as normal.