Cup Cakes Recipe
Ingredients
| 125 g/4 oz butter, softened | ||
| 125 g/4 oz caster sugar | ||
| Eggs | 2 | |
| Vanilla essence | 1/2 Teaspoon | |
| 125 g/4 oz self-raising flour | ||
| Salt | 1 Pinch | |
| Decoration | ||
Directions
Cream the butter and sugar together until light and fluffy.
Beat the eggs and vanilla until frothy, then add to the creamed mixture and beat again until well mixed.
Sift the flour and salt and gently fold in, using a metal spoon, taking care not to overmix.
Put about 2 teaspoons of the mixture into the paper cases, or greased tins, and bake at 190°C/375°F/Gas Mark 5 for 12-15 minutes.
Cool on a wire rack and decorate when cold; thin vanilla icing sprinkled with 'hundreds and thousands', or thick chocolate icing topped with silver balls are favourites with children of all ages.
Beat the eggs and vanilla until frothy, then add to the creamed mixture and beat again until well mixed.
Sift the flour and salt and gently fold in, using a metal spoon, taking care not to overmix.
Put about 2 teaspoons of the mixture into the paper cases, or greased tins, and bake at 190°C/375°F/Gas Mark 5 for 12-15 minutes.
Cool on a wire rack and decorate when cold; thin vanilla icing sprinkled with 'hundreds and thousands', or thick chocolate icing topped with silver balls are favourites with children of all ages.
Chef
