Psst, want to make the most delicious cup cakes you’ll ever eat?
You will need;
A cup cake tray with room for 12 cup cakes (this recipe makes 24 so you can use 2 trays or re-use the one after the first batch is baked).
Cup cake papers (at least 24)
Optional: electric beater. These make the process faster but you don’t need it if you don’t have one.
125g butter (room temp, not straight from the fridge)
1/2 cup castor sugar 2 eggs (lightly beat)
1/2 cup milk
1/2 teaspoon vanilla essence
2 cups self raising flour (sifted)
Then you’ll need to:
Pre-heat your oven to 180 degrees C.
In a large bowl cream the butter and sugar together until its light and fluffy. For anyone new to baking ‘creaming’ just means to mix really well combining the ingredients. When done properly the finished product looks think and cream like.
Add the vanilla to this mixture, then gradually beat in the lightly beaten eggs. Fold in the sifted flour alternately with the milk (ie add a bit of one, mix, add a bit of the other – repeat until finished). Mix it all well so there are no floury bits.
Drop dessert-spoonfuls of this mixture into well greased, deep patty tins (I use standard size patty paper cups in the tin so there is less need for greasing).
Bake these beauties for 10 to 15 minutes, and you’re done!
They are super tasty on their own but if you want to ice them let them cool down first. My preferred topping is frosting, here is a quick recipe if you’d like to try that:
- 250g butter, cubed, at room temperature
- 450g (3 cups) pure icing sugar, sifted
- 60ml (1/4 cup) milk
Place the butter in a large mixing bowl. Use an electric beater to beat for 2 minutes or until very light and fluffy.
Gradually add the icing sugar and beat until the mixture is very pale and fluffy. Gradually add the milk and beat until smooth and well combined.