To make 24 you will need: 225g/8oz of soft margarine (I use Stork every time), 225g/8oz of Caster Sugar, 4 eggs, 225g/8oz of Self Raising Flour, Vanilla Essence.
Firstly line your cupcake baking try with your cases, I'm using some cute Gingham cases from Sainsbury's. Preheat your oven to Gas Mark 4/180C/350F.
Then, measure out the caster sugar, the margarine, and the flour, add to a large mixing bowl.
In a separate bowl, beat the 4 eggs with a fork.
A tip from my mother, place your mixing bowl into the sink, this way any mess made can be contained.
Add the eggs...
...and whisk!
You want to achieve a nice smooth consistency, you can always pop a spoon in for a taster.
Add a couple of drops of vanilla essence, and whisk again.
Now your ready to put this yummy mixture into the cases. I find it easier to scoop up with a big spoon, and use the little spoon to help scrape it off.
Remember to only fill the cases half way up as they will rise in the oven. Now they are ready to bake. Bake the cupcakes for about 15-20 minutes. I baked mine nearer to 20.
Check that they are a golden brown and that they are firm to touch.
Wait 5 minutes for them to set in their shape and then transfer to a wire rack to cool.
Now for the icing, of course butter icing. You will need 175g/6oz of softened butter and 350g/12oz of icing sugar.
Measure out the ingredients, add to the mixing bowl and whisk!
I use a small teaspoon and do a little flick at the top.
To decorate I used Asda Little Princess Treasures - Edible Sugar Shapes and Strands and I think they look gorgeous.
What's great about cupcakes is you can bake them for any occasion, or simply for yourself. I done half the batch for one of my bestest girls as a belated birthday present, and the other half for my Aunties birthday.
Happy Baking!!
