Vanilla Cupcake
A simple, easy-to-make base cupcake that pairs well with any frosting or topping.
Ingredients
self-raising flour (sifted)
110 g / 4 oz / 1 cup
caster sugar (sifted)
110 g / 4 oz / 1/2 cup
margarine (softened)
110 g / 4 oz / 1/2 cup
baking powder
1 tsp
free-range eggs
2 large
pure vanilla extract
1 tsp
glacé icing (see p.16)
1 quantity
sweeties and sprinkles (to decorate)
Instructions
1
Preparation
Preheat the oven to 160°C/325°F/Gas mark 3. Line a 12-hole muffin tin (pan) with cupcake cases (baking cups).
2
Mixing
Put all the ingredients (except the icing and sprinkles, of course) in a mixer (food processor, food mixer, or just a big bowl with an electric whisk). Mix really well until the mixture (batter) is light and fluffy.
3
Baking
Plonk heaped teaspoons of the mixture into the prepared cases, and bake in the oven for about 20 minutes until golden, and firm and springy when you give them a light prod on top.
4
Cooling
Let them cool before preparing the icing - on a wire rack if you want, but not 100 per cent necessary.
5
Icing
To make the icing, you really must sift the icing sugar. Add the water really slowly (a teaspoonful at a time), and stir until you have a consistency like thick double (whipping) cream. Pour a little icing on top of each cake, and add whatever decoration takes your fancy before the icing dries.
