Time to make: 35 mins
- 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
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.
Nutrition Info (per serve)
No nutrition information available for this recipe.
(Recipe adapted from How to be a Domestic Goddess, Nigella Lawson, Chatto', 'Windus 2000)
These cupcakes make a lovely lunch box treat.
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