Cupcakes are a perfect single serve treat that is suitable for every occasion, they are often served for morning tea, afternoon tea, school lunch boxes and as a dessert.

This recipe is perfect because it makes 24 cupcakes which is usually enough for a birthday party or a cake stall, but definitely enough for a family treat. If you have too many, try freezing them, they only take a small time to defrost so you can remove them from the freezer in the morning and they’ll be ready by lunch time. Serve them with icing, a dusting of icing sugar or if you can’t wait, eat them plain like we did this time.

Prep: 10 minutes

Cook: 15 minutes

Makes: 24 or 48 mini cupcakes

Ingredients

• 200 g butter or margarine
• 1 tsp vanilla essence
• 1 cup sugar
• 3 eggs
• 2 1/2 cups SR flour
• 1/2 cup milk

Method

1. Preheat oven to 180C and line your muffin pan with patty cases.
2. Beat the butter, sugar and vanilla until light and fluffy, add the eggs one at a time and mix thoroughly after each addition.
3. Stir in the flour and the milk until combined.
4. Fill each patty case with 2 tablespoons of mixture and bake for 15 minutes until golden on top and cooked through.
5. Rest in pan for 2 minutes before transferring to a wire rack to cool completely.
6. Serve as is, with a dusting of icing sugar or icing.