Vanilla Cupcake Recipe


110g/4oz butter or margarine,
softened at room temperature

110g/4oz caster sugar

2 free-range eggs, lightly beaten

1 tsp vanilla extract

110g/4oz self-raising flour

1-2 tbsp milk


Preparation method

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole
muffin tin with paper cases.

2. Cream the butter and sugar together in a bowl until pale.
Beat in the eggs a little at a time and stir in the vanilla extract.

3. Fold in the flour using a large metal spoon, adding a
little milk until the mixture is of a dropping consistency. Spoon the mixture
into the paper cases until they are half full.

4. Bake in the oven for 10-15 minutes, or until golden-brown
on top and a skewer inserted into one of the cakes comes out clean. Set aside
to cool for 10 minutes, then remove from the tin and cool on a
wire rack