- 125g butter (or use lite olive spread)
- 125g castor sugar
- 2 large eggs
- 125g self-raising flour
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk
1 Preheat the oven to 200°C.
2 Put all the ingredients except the milk into a food processor and blitz till smooth. Pulse while adding the milk slowly to make a soft, dropping consistency. (If you don’t have a processor, soften the butter then cream the butter and sugar, add the dry ingredients and then the milk and mix well.)
3 Divide the mixture between 12 paper cases in a muffin tray. Bake for 15-20 minutes or until the cakes are golden on top.
4 Cool on a wire rack and when completely cold, ice however takes your or the kids’ fancy.
(Recipe adapted from How to be a Domestic Goddess, Nigella Lawson, Chatto', 'Windus 2000)
These cupcakes make a lovely lunch box treat.
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