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Small Cupcakes
Makes light and delicious cupcakes in no time. Makes approximately 16 cakes using
standard sized cupcake cases, or 12 cakes using deeper cupcake cases.
•
100g caster sugar
•
100g softened butter or margarine
•
2 medium eggs, beaten
•
100g Self raising flour
•
2 tsp baking Powder
1. Preheat the oven to 200°C / 180°C (fan) / gas mark 6.
2. In the beaker, cream the butter or margarine and the sugar for 15 seconds using the
twin beater attachment on speed setting 10. Scrape down the beaker and repeat.
3. Add the eggs and beat for a further 30 seconds. Add the sifted flour, reduce the
speed setting to 2 and beat for a further 20 seconds until combined.
4. Fill the cupcake cases with the mixture and bake for approx 15 minutes for the
smaller cases or 20 minutes for the deeper cases.
For a chocolate flavoured variation, replace 20g of the flour with 20g of sifted cocoa
powder.
Tip
For a tasty topping, why not try making the Vanilla Butter Cream on page 20. For
chocolate flavoured icing, replace 40g of the icing sugar with 40g of sifted cocoa powder.
(makes 16 cakes)
21
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