Cup cake or Fairy cake
This comes from a Nigella book originally. It’s my go to recipe for cupcakes; fabulously easy and fun for children to help with. Makes a light cup cake and you can have fun with flavours.
I have doubled this recipe successfully which is why I am giving you both
A chef told me years ago to always add citrus (said it assisted in hiding the baking agents) – if you have a lemon handy just a bit of cleaned lemon peel finely grated. Or add orange peel and a couple of drops of orange extract.
All ingredients at room temperature before you start. Preheat the oven because this mixes up quickly and you want to bake as soon as it’s ready.
Method
Add all the B’s into the bowl and combine
Pulse while adding milk (This makes a soft dropping consistency)
Preheat oven to 180
Scoop into paper holders which are then placed into cup cake tin.
40gms makes a big cup cake (muffin size paper and pan needed)
35gm weight bake for 15 min
25gm bake for around 12 minutes
Topping
- You can dust with icing sugar when cool
- Icing sugar, food colour and carefully add water to get the right consistency – spoon over and let the kids have fun with edible decorations.
- Make a butter frosting