cupcakes

  • 125g unsalted butter
  • 1¾ cups (260g) self-raising (self-rising) flour
  • ¾ cup (165g) caster (superfine) sugar
  • ½ teaspoon baking powder (for extra puff) 
  • 2 eggs, lightly beaten (in a small bowl)
  • 2 teaspoons vanilla extract
  • ½ cup (125ml) milk
  1. Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cupcake cases. 
  2. Place the butter in a small saucepan over low heat, stirring with a spatula, until melted.
  3. Place the flour, sugar and baking powder in a big bowl and, using a whisk, mix to combine. Add the melted butter, the eggs, vanilla and milk and whisk until well combined and smooth.
  4. Spoon the mixture into the prepared tins. Bake for 20 minutes or until cooked when tested with a skewer. Wearing oven gloves, carefully remove the cupcakes from the oven and allow to cool in the tins for 5 minutes. Move onto wire racks to cool completely, before spreading with your favourite icing. Makes 12
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