Cup Cakes

150g (5oz) Self Raising Flour
110g (4oz) Butter
110g (4oz) Caster Sugar
2 Medium Eggs, beaten
2 tbsp Milk
Vanilla Essence, few drops

Pre-heat oven to 190°C; 375°F: Gas 5
Cream the butter and sugar until soft and light.
Add the vanilla essence and eggs a little at a time.
Sift the flour and gently fold into the mixture.
Add the milk and mix well.
Place 18 paper baking cases into trays.
Spoon in the mixture, filling about two-thirds of the cases.
Bake in the centre of the oven for 15-18 minutes.
Place on a wire rack to cool.

Variations
Top with icing and a glace cherry.
Fruit Cupcakes: Add 50g (2oz) sultanas to the batter - leave the top plain.
Chocolate Cupcakes: Add 1 level tablespoon of cocoa powder, add to the creamed butter and sugar, topping with chocolate icing.

Baking Recipes

Cup Cakes