East Cupcake recipe (adapted from the Snowflake Book of Baking 1995)

Preheat oven to 200 C (400 F)

125 g margarine

200 ml/170 g sugar (castor sugar is better, but I never seem to have any when I want to make these)

5 ml vanilla essence

2 eggs

500 ml / 280g self raising flour

200 ml milk

Method

Place 24 cookie cases in muffin tins

Cream margarine and sugar until smooth and creamy. Add essence and eggs, beating well after each addition.  Fold in sifted flour and salt alternatively with the milk.

Spoon mixture into paper cases until 3/4 full. Bake for 12 -15 minutes.

Ice with your favourite icing.

This recipe is almost flop proof, I have accidentally made it with half the amount of flour and they were still delicious.

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