Ingredients ( makes 12 ):
• 1/2 cup butter, softened or soft margarine.
• generous 1/2 cup superfine sugar.
• 2 eggs, lightly beaten.
•tsp vanilla extract
• scant 1 cup self-rising flour.
• 1 tbsp milk.
Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius. Put 12 paper liners in a shallow muffin pan.
Put the butter and sugar into a large bowl. Using a wooden spoon or an electric mixer, beat together until the batter is pale, light, and fluffy.
Gradually beat in the eggs. Add about 1 tablespoonful at a time and beat throughly after each addition.
Bet in the vanilla extract. Using a large metal strainer or a sifter, sift the flour into the bowl.
Using a metal spoon, gently fold the flour into the batter until throughly incorporated.
Add the milk and gently into the batter.
The cupcake batter should have a smooth consistency and drop easily from the spoon if tapped on the side of the bowl.
Carefully spoon the batter into the paper liners, being careful not to overfill them.
Bake in the preheated oven for 15-20 minutes, or until the cupcakes are risen, golden, and just firm to touch.
Let the cupcakes cool in the pan for about 10 minutes, then carefully transfer to a wire rack. Let cool completely. Then you can eat them.
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