Baking Recipes

Simple Cupcakes, to make about 12

Equipment

  • Electric mixer
  • Mixing bowl
  • Spatula
  • Cupcake cases
  • 12 hole cake tin
  • Weighing scales
  • Whisk/fork to lightly whisk the eggs

Ingredients:

  • 115g caster sugar
  • 115g butter/margerine
  • 2 eggs (or eggs that weight 115g!) – whisked lightly in a seperate bowl
  • 115g self-raising flour

Method:

  1. Beat the sugar and butter/margerine together until light and fluffy.
  2. Slowly add in the whisked eggs, continuing to beat at a medium speed
  3. Careful not to over beat as the mixture can start to curdle and look a bit like scrambled eggs. Don’t worry if this happens, once you add the flour you should be ok.
  4. Sift over the flour and fold in gently with a metal spoon. Be careful not to mix as you want as much air in the mixture as possible. Lift and fold.
  5. The mixture should be a light colour and smooth. Once ready, transfer to a baking tin and bake for about 10-15minutes. They are ready when you can insert a knife/skewer and it comes out clean.
  6. When ready, leave to cool slightly in the tin and then remove onto a wire rack to cool.You don’t want to start decorating with butter icing when they’re still warm …..
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