Cupcakes
8oz Stork margarine
8oz granulated sugar
8oz self raising flour
4 eggs
4tbsp/72ml milk
This is the basic recipe for my cupcakes but you can add other things to change the flavours.
Chocolate cupcakes use 6.5oz of flour and 1.5oz of cocoa powder.
Vanilla cupcakes add 1tsp vanilla essence.
Lemon cupcakes replace half the milk with lemon juice and rind
Orange cupcakes replace half the milk with fresh orange juice
Coffee cupcakes dissolve 1tbsp instant coffee in hot water
Preheat the oven to 170, gas mark 4.5. In a mixer blend the margarine until soft and fluffy. Add the sugar and mix until combined, scraping down the sides from time to time.
In another bowl whisk the eggs and milk together. Add the egg/milk mixture to the marg/sugar a spoonful at a time followed by a spoonful of flour until all the ingredients are combined. It's important that the last spoonful added is flour.
Place a spoonful of mixture into muffin cases that are already in your muffin tins, make sure they fill about 2/3's up the cases. Bake for 20-25 minutes.
Buttercream
Use equal amounts of softened unsalted butter and sieved icing sugar. Whisk until it's the right consistency. Use small drops of food colouring for different coloured buttercream or replace some of the icing sugar with cocoa for chocolate flavoured buttercream.
8oz Stork margarine
8oz granulated sugar
8oz self raising flour
4 eggs
4tbsp/72ml milk
This is the basic recipe for my cupcakes but you can add other things to change the flavours.
Chocolate cupcakes use 6.5oz of flour and 1.5oz of cocoa powder.
Vanilla cupcakes add 1tsp vanilla essence.
Lemon cupcakes replace half the milk with lemon juice and rind
Orange cupcakes replace half the milk with fresh orange juice
Coffee cupcakes dissolve 1tbsp instant coffee in hot water
Preheat the oven to 170, gas mark 4.5. In a mixer blend the margarine until soft and fluffy. Add the sugar and mix until combined, scraping down the sides from time to time.
In another bowl whisk the eggs and milk together. Add the egg/milk mixture to the marg/sugar a spoonful at a time followed by a spoonful of flour until all the ingredients are combined. It's important that the last spoonful added is flour.
Place a spoonful of mixture into muffin cases that are already in your muffin tins, make sure they fill about 2/3's up the cases. Bake for 20-25 minutes.
Use equal amounts of softened unsalted butter and sieved icing sugar. Whisk until it's the right consistency. Use small drops of food colouring for different coloured buttercream or replace some of the icing sugar with cocoa for chocolate flavoured buttercream.
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