PennyBy Penny    

November 26, 2017

Try different flavours
Lemon , chocolate or coffee

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 24 cakes


250g softened butter

250g caster sugar

250g self-raising flour

Pinch of salt

4 medium eggs

4 tablespoons milk

24 paper cases


1Heat oven to 190c

2Tip 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.

3Divde between the cake cases

4Place 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.

5Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then put on a rack to cool

6Decorate with butter icing when fully cooked


1 Review

Carolyn Lambourne

March 2, 2018

Can these be frozen once cooked? Obviously before being decorated. Thanks