Traditional Cup Cakes

Traditional Cup Cakes

Ingredients:

For the Sponge:

100g Butter

100g Caster Sugar

2 Eggs

100g Plain Flour

5g Baking Powder

For the Butter Cream:

100g Butter

200g Icing Sugar

Milk if needed

1 tbsp. vanilla essence

Optional – food colouring

Method:

1.      Pre-heat oven to 180°C/350°F/Gas 4/160°C fan

2.      Cream the butter and sugar together in a mixing bowl.

3.      Add the eggs one at a time and mix in

4.      Sift in the flour and the baking powder and fold in

5.      Spoon an equal amount of the mixture into a cupcake tin with cake cases. Fill just under half full as they will rise dramatically.

6.      Bake for 15-20 minutes or until they are golden brown and a skewer comes out clean when poked into the centre of one of the cakes. ONLY OPEN THE DOOR ONCE OR TWICE OTHERWISE THEY WILL SINK.

For the Butter Cream:

1.      Half melt the butter and cream on its own in a mixing bowl.

2.      Sift in the icing sugar a little at a time.

3.      Add a tablespoon of vanilla essence.

4.      If the icing is too thick add a little milk to thin it out slightly.

5.      Add any food colouring if you wish to do so.