Birthday Cupcakes!

Birthday Cupcakes

for 6 large deep-cased cupcakes:

100g butter

100g caster sugar

100g Self raising flour (MacDougalls Supreme Sponge four is best!)

2 eggs

1 teaspoon vanilla essence

2 tablespoons water or milk

Pre-heat the oven* to 180 c and line the muffin tray.

Cream the butter and sugar until smooth and pale in colour.

Add the vanilla essence and gradually beat in the eggs and flour. Finally beat in the milk or water.

Spoon in approximately 2-3 tablespoons of mixture into each case and sprinkle the tops with a little sugar.

Turn the oven down to 170 c and pop the cupcakes into the oven for 12 minutes. After 12 minutes I turn the tray and turn the oven up to 180-190 c then continue baking for another 12 minutes. Test the cupcakes with a knife- if it come out clean, they're ready to come out.

If you are using regular sized cupcake cases, this mixture will yield around 12 cakes and will likely take half the baking time; approximately 12-15 minutes.

Leave to cool, then ice! (I've used Royal icing and edible glitter to decorate these).

*I have a fan assisted; make sure to adjust temperatures accordingly.