Cupcakes

PennyAuthorPenny
00DifficultyBeginner

Try different flavours
Lemon , chocolate or coffee

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Yields24 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 250g softened butter
 250g caster sugar
 250g self-raising flour
 Pinch of salt
 4 medium eggs
 4 tablespoons milk
 24 paper cases

1

Heat oven to 190c

2

Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.

3

Divde between the cake cases

4

Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.

5

Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then put on a rack to cool

6

Decorate with butter icing when fully cooked

Category

Ingredients

 250g softened butter
 250g caster sugar
 250g self-raising flour
 Pinch of salt
 4 medium eggs
 4 tablespoons milk
 24 paper cases

Directions

1

Heat oven to 190c

2

Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.

3

Divde between the cake cases

4

Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.

5

Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then put on a rack to cool

6

Decorate with butter icing when fully cooked

Cupcakes

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