Vanilla cup cakes

You need-
  • Unsalted butter – 110 grams, softened at room temperature
  • Caster sugar – 110 grams
  • Eggs – 2, lightly beaten
  • Vanilla extract – 1 teaspoon
  • self-raising flour – 110 grams
  • Milk – 1-2 tablespoon

How to –
  • Preheat the oven to 180C line a 12-hole muffin tin with paper cases.
  • Cream the butter and sugar together in a bowl until pale.
  • Beat in the eggs little at a time and stir in the vanilla extract.
  • Fold in the flour using a spatula, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cups until they are half full.
  •  Into the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted in the middle of the cakes comes out clean.
  • Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.


Tips –
1.   All ingredients at room temperate
2.   Beat the butter until it turns pale
3.   When folding the ingredients, use a spatula. Do not stir in or don’t be heavy handed else you will loose the air in the mixture and your cake will be too heavy
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