Vanilla Cup Cakes

 

Vanilla Cupcakes
Dry ingredients:

280g caster sugar
240g plain flour
1 tbsp baking powder
1/4 tsp salt
80g margarine, softened


Wet ingredients:

240ml (8½ fl oz) milk
½ tsp vanilla essence
2 medium eggs

-Sift the dry ingredients together into a large bowl, add the margarine and whiz until the mix resembles breadcrumbs.
-Combine the wet ingredients in a jug, and whisk together. Mix, whilst gradually adding this to the dry ingredients.
-Whisk until smooth.

-Pour the mix into cake cases in deep tins (fill the cases about 3/4 full). (I got to use my icecream scoops again - small for regular sized cakes, medium for muffin cases)
-Bake in the middle of a pre-heated oven (190oC) for about 20mins.
-Perform a skewer test just to make sure they're cooked through.
-Leave in the tins for 10 minutes or so, before removing the cakes and placing on a cooling rack until cooled through.

Decorate with swirls of buttercream icing.

Crumbs? Well... yes, I may have sampled a couple...

Only in the name of quality control, you understand...

 And here are some for the boy downstairs!

These cakes shouldn't be eaten on the day of baking. They're just too sticky... best leave them til the next day. They're even good a couple of days later. If they last that long.