Ingredients Jump to Instructions ↓

  1. Send us your tips > 75ml (2 1/2 fl oz) milk Scant 25g (1oz) butter 75g (3oz) plain flour 1/2tsp baking powder Pinch of salt 2 medium eggs 1tsp vanilla extract 125g (5oz) caster sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C (400°F, gas mark 6). Place 12 paper bun cases in a bun tray. Heat the milk in a saucepan until it almost comes to the boil, take it off the heat, add the butter and stir to melt, then set aside. Sift the flour with the baking powder and add the salt. In a separate large bowl, beat the eggs and vanilla extract with an electric hand mixer until light and fluffy, for about 10 mins. Gradually beat in the sugar until thick and mousse-like. Turn the speed down and blend in the flour, then the milk. Stop beating as soon as it's all mixed in. Spoon into each paper case and bake in the oven for 15 mins or until golden and firm to the touch. Allow to cool slightly in the tin before moving to a wire rack and icing. To make the icing, mix the icing sugar with 1tbsp cream and the vanilla extract; if it's not a good spreading consistency, add a little more cream. To ice the cupcakes,dip a table knife into boiling water and spread the icing over each cake with the warm knife.


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