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- Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.
- Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.
- Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using.
- Carefully fold in the flour (and baking powder if using).
- Alternatively,
you can mix the ingredients together using a food processor. Use the
pulse button to mix together in between adding the ingredients in the
order above.
- Bake in the oven for 10 - 20 minutes. After 10
minutes, check to see if the cupcakes are ready by inserting a cocktail
stick into one of the cupcakes. If it comes out dry then the cupcakes
are done. If not, then back in the oven for a few minutes more. Don't
overcook the cupcakes otherwise they will dry out. Lift the cupcakes out
of the muffin tin and leave to cool on a wire rack.
- For a
simple icing topping, add a little water to some icing sugar until you
have a smooth paste. When the cakes are cool, drizzle some icing mixture
over the top. These cupcakes are best eaten on the day they are made.
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