Ingredients
- 200g caster sugar
- 125ml cup milk
- 200g unsalted butter, softened
- 1 teaspoon vanilla extract
- 375g self-raising flour, sifted
- 3 eggs
Preparation
Beat butter, sugar and vanilla in a large or medium sized bowl until light and fluffy.
Then, add one egg at a time, beating after each addition (the mixture will separate at this point).
Stir in half the flour and half the milk.
Continue mixing flour and milk until combined.
Baking
Preheat oven to 170°C fan-forced oven. Use paper cases or a muffin mould.
Fill the cases or the mould with the mixture.
Be careful not to put too much mixture in the cases otherwise it will spill over as it cooks.
Wait for it
Wait 3 minutes to let them cool down.
Final step
Eat!
Special thanks to Michèle’s cooking and pictures. It was hard to chose which picture to put on this blog article, so we give you the link to see the other cupcake pictures.
And a Sneak peak below 🙂
