(from Sweet and Simple Bake's Spooktacular Halloween Cupcake)
175g (6 oz / 1 &1/3 cups) self-raising flour
175g (6 oz /1 &1/2 sticks) butter, at room temperature
175g (6 oz / 1 cup) of caster sugar
3 eggs
1 tsp vanilla extract
3 - 4 tbsp milk
Icing/frosting of your choice
Decorations of your choice
1. Preheat the oven to 200°C/fan180°C/400°F/Gas Mark 6.
2. Line a 12 hole-muffin tin with cupcake paper cases.
3. Sieve the flour into a bowl and leave aside. In a large mixing bowl add the butter and sugar and beat until the mixture becomes light in colour and fluffy.
4. Add one egg at a time beating well between each addition.
5. Beat in the vanilla extract and then gently fold in the flour until combined.
6. Stir in the milk until you have a good dropping consistency.
7. Spoon the mixture equally into the prepared muffin tin and place in the preheated oven (fill them no more than 2/3).
8. Bake for 20 -25 minutes or until risen and golden and a skewer inserted into the middle comes out clean.
9. Transfer to a wire rack to completely cool.
Note:
If self-raising flour is not available, add 1½ tsp of baking powder to the plain flour.
175g (6 oz / 1 &1/3 cups) self-raising flour
175g (6 oz /1 &1/2 sticks) butter, at room temperature
175g (6 oz / 1 cup) of caster sugar
3 eggs
1 tsp vanilla extract
3 - 4 tbsp milk
Icing/frosting of your choice
Decorations of your choice
1. Preheat the oven to 200°C/fan180°C/400°F/Gas Mark 6.
2. Line a 12 hole-muffin tin with cupcake paper cases.
3. Sieve the flour into a bowl and leave aside. In a large mixing bowl add the butter and sugar and beat until the mixture becomes light in colour and fluffy.
4. Add one egg at a time beating well between each addition.
5. Beat in the vanilla extract and then gently fold in the flour until combined.
6. Stir in the milk until you have a good dropping consistency.
7. Spoon the mixture equally into the prepared muffin tin and place in the preheated oven (fill them no more than 2/3).
8. Bake for 20 -25 minutes or until risen and golden and a skewer inserted into the middle comes out clean.
9. Transfer to a wire rack to completely cool.
Note:
If self-raising flour is not available, add 1½ tsp of baking powder to the plain flour.
1 comment:
love the little pumpkins are very cute!
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