Tuesday, 4 May 2010
Simple Vanilla Cupcakes
For the cakes:
4oz/115g butter, at room temperature
4oz/115g caster sugar
2 large eggs, at room temperature
half tsp vanilla extract (or use one vanilla pod)
4oz/115g self-raising flour
Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cupcake tin with paper cases.
Beat the butter, sugar, eggs and vanilla until smooth.
Add the flour and carefully fold in.
Divide the mixture between the paper cases.
Bake for 15-20 minutes until golden and springy to the touch.
Ideas for fillings:
Lemon curd (Homemade or Duchy Originals do a good one)
Chocolate Spread (Marks and Spencer's Fairtrade Chocolate Sauce is to die for)
Whipped cream, lightly sweetened
Icing with hundreds and thosands sprinkled on top or sweets
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