This recipe makes 12-16 cupcakes, which you can decorate any way you like! We had a sneaky peek at the Cupcake Fairy’s recipe book to see some magical decorations for you to try… but why not come up with your own as well?!
ADULT SUPERVISION NEEDED
- 125g caster sugar
- 125g unsalted butter
- 125g self-raising flour
- 2 eggs
- ½ teaspoon vanilla essence
- Preheat the oven to 200?C /Gas Mark 6 (180?C/Gas Mark 4 for fan ovens)
- The eggs and the butter should be taken out of the fridge so they’re not too cold.
- Put your cupcake cases into the baking tin ready for the mix to go in.
- Remember to wash your hands and put on an apron!
Step 1: Break up the butter into small chunks in a mixing bowl. Add the caster sugar bit by bit, stirring until it has all come together in a light, fluffy mixture
Step 2: Sieve half of the self-raising flour into the mixture, stirring it all together as you go. Break in 1 egg and stir this in too. (Careful not to let any shell get in!)
Step 3: Sieve and stir in the rest of the self-raising flour, and then the other egg. Add the vanilla essence and give it all a good mix – the longer you stir, the lighter and fluffier the cakes will be.
Step 4: Divide the mixture evenly between all your cupcake cases to make sure they are all the same size.
Step 5: Put the cupcakes in the oven. (It will be very hot by now so be careful!) The cakes will take between 10 and 20 minutes to bake. Once they are done, leave them for at least 10 minutes to cool on a wire rack before doing any icing – or eating!