recipe | missc247

So the more I bake the more I tweak. A cupcake should be a special treat, due to it’s specialness it should be treated often. You don’t always want 12 cupcakes and many recipes are difficult to half or quarter. For this reason I have mastered a recipe that makes cupcakes in multiples of 4. My flat mate is lactose intolerant so I have tried and tested this recipe using soya milk and butter on many occasions. I only eat cupcakes with butter icing and can sadly say that somehow non-diary soya icing tastes better.

Candy’s Vanilla or Chocolate Cupcakes (makes 4-6 cupcakes)

50 grams Self-raising Flour

50 grams Butter

50 grams Castor Sugar

1 Egg

1/2 tablespoon Milk

1/2 tablespoon Vanilla essence or cocoa

If you notice this is the easiest recipe to remember 50×3 plus 1 and 2 halves!

Before you start please put your oven on 180 and prepare your muffin tray with paper cups in place.
No mess, no fuss add all ingredient in a bowl and use an electric mixer until well combined.

Use 2 dessert spoons to share batter equally into cups.
Tray into the oven for 10-15 minutes, depending on size, they should double the size. Vanilla will be slightly golden brown and chocolate rich cocoa. Poke with a cocktail stick if you are not sure if batter remains on stick cook a little longer.
Remove and allow time to cool whilst making the icing and washing up.

Butter Icing

Unfortunately it’s time to go running I’ll update this bit at a later stage. I have not taken icing measurements do it to taste. Will measure next time I bake. In the meantime I’ll share some pics with you. I had my friends decorating their own cupcakes the other day, looked like they were having so much fun!

Royal wedding cupcakes for the girls