Wednesday, July 16, 2008

Cupcakes by Nigella

Hamster, here you go... fluffly cupcakes by Nigella Lawson.

125g self-raising flour
125g caster sugar
125g soft unsalted butter
2 eggs
Half a teaspoon real vanilla extract

Approximately 2 tablespoons milk
1 x 12-bun muffin tin
12 muffin papers

Preheat the oven to 200C and line the tin with the muffin cases.

It couldn't be simpler to make cup cakes: just put all the ingredients except for the milk in the processor and then blitz till smooth.

Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour.

Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.

I know it looks as if you'll never make this scant mixture fit 12 bun cases, but you will. I promise you this mixture is exactly right to make the 12 cup cakes, so just spoon and scrape the stuff in, trying to fill each case equally, judging by eye only of course.

Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.

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