Simple cupcakes

Serves: 10 (makes 10-12)

Time to make: 35 mins

Ingredients

125g butter (or use lite olive spread)
125g castor sugar
2 large eggs
125g self-raising flour
½ teaspoon vanilla extract
2-3 tablespoons milk

Instructions

Stay Awake

1 Preheat the oven to 200°C.

2 Put all the ingredients except the milk into a food processor and blitz till smooth. Pulse while adding the milk slowly to make a soft, dropping consistency. (If you don’t have a processor, soften the butter then cream the butter and sugar, add the dry ingredients and then the milk and mix well.)

3 Divide the mixture between 12 paper cases in a muffin tray. Bake for 15-20 minutes or until the cakes are golden on top.

4 Cool on a wire rack and when completely cold, ice however takes your or the kids’ fancy.

HFG tip

(Recipe adapted from How to be a Domestic Goddess, Nigella Lawson, Chatto', 'Windus 2000)

These cupcakes make a lovely lunch box treat.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.