Cupcakes
Recipe originally from The Edmonds Cook Book, which ironically is also the same as the recipe in Nigellas How to be a Domestic Goddess
Preheat oven to 180oC
Prepare cupcake tins – either grease muffin tins or get your cupcake cases ready.
- 125gm Butter
- 1t vanilla essence
- 3/4C caster sugar
- 2 eggs
- 1 1/2 C standard flour
- 1 1/2 t baking powder
- 1/2 C milk
Cream butter, essence and sugar until light and fluffy. Add eggs one at a time beating well after each egg. Sift dry ingredients into bowl and fold into butter mixture add milk, stir gently through until well blended. (don’t over-mix though!)
The mixture doesn’t look much, but you really don’t want to put more than a dessertspoon full into each cupcake mix, you really will get 12 out of this mixture.
Bake for about 16 minutess until cake springs back to touch.
Butterfly cakes
Cut out cupcake top in a conical shape leaving a little “volcanic cone” spoon in whipped cream into hole, cut cut off piece into half and place back to back in cream, sprinkle with pretty things of choice.
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