This is a recipe from Nigella Lawson. The cake came out soft and moist but her suggested baking temperature was not agreeable so I adjusted the baking time and temperature.
Makes 12 cupcakes
Ingredients:
125g all purpose flour
1 1/2 tsp baking powder
125g caster sugar
125g soft butter
2 eggs
Half a teaspoon vanilla extract
Approximately 2 tablespoons milk
125g caster sugar
125g soft butter
2 eggs
Half a teaspoon vanilla extract
Approximately 2 tablespoons milk
Method:
- Preheat the oven to 180C and line the tin with the muffin cases.
- Cream the butter and sugar, beat in the eggs one at a time with a little of the flour.
- Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency.
- Spoon the mixture on to the cupcake cases trying to fill each case equally, judging by eye.
- Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.
- Once they're cool, spread the top with royal icing.
No comments:
Post a Comment