I’m planning a couple of cup-cake laden events at the moment… so what better way to start the day than with Nigella’s cup cake recipe. It works everytime… the trick is, that there is no trick! Chuck the lot in the food processor (or mix by hand) and PRESTO! I’ve doubled Nige’s recipe, as it only made 12… who needs 12 cup cakes… 24 is so much better!
Nigella’s Cupcakes times Two
from How to be a Domestic Goddess: Baking and the Art of Comfort Cooking
250g softened unsalted butter
250g caster sugar
3 large eggs
250g self raising flour
1 tsp vanilla extract
5 tbsp milk
250g caster sugar
3 large eggs
250g self raising flour
1 tsp vanilla extract
5 tbsp milk
Preheat oven to 200 (or 400)
Throw all ingredients into a food processor. Mix until combined. Spoon into cupcake case lined muffin tin – fill them 2/3 full. Cook for about 15 minutes until well risen and golden and springy on the top. Ice with your favourite icing*. Decorate. Share. Gobble them down!
xx Mikes
*Australian cooks – in this icing recipe use icing sugar where it says powdered sugar