Stefanie's Cupcakes

These cupcakes are so easy to make and they turn out every time!! They are great done as gluten free, and we often make them for birthday get-togethers for the family as a couple of members of our family are either gluten intolerant or have Coeliacs.

Makes 12

125g self raising flour (or gluten-free SR flour)
125g softened unsalted butter
125g caster sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
2-3 tablespoons full fat milk

1. Preheat oven to 200C. Prepare muffin trays and line with patty cases.
2. Put all ingredients except milk in a bowl of an electric mixer or food processor and beat together. Add milk gradually and beat again until smooth.
3. Divide mixture into patty cases (a little over a dessert spoon full). Bake for 15-20 minutes (if making mini ones, bake for 10 minutes, but check them as they may need less.)
4. Cool on a wire rack and ice with favourite icing.


Note: Don't overfill cases as the cupcakes will rise, then they become a little difficult to ice. They are better to ice when they have risen to just under the rim of the case - the icing won't spill over then.

To make gluten free, simply substitute the self raising flour to a gluten free self raising flour of your choice (be mindful that you may have to mix that flour in a bit first as its quite dusty!)