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Recipes
Cake Café's Cupcakes
On Thursday, August 30th, Michelle Dermody from The Cake Café popped into studio to give us her favourite recipe for cupcakes
Ingredients:
- 200g caster sugar
- 200g soft butter
- 8 free range eggs
- 200g self-raising flour
- 1 teaspoon vanilla essence (optional, add to taste)
- Zest of two lemons (optional, add to taste)
Method
- Cream together the sugar and butter until the mixture is light and fluffy
- Slowly add the eggs and flour, using a mixer (on the slow speed)
- Add either the vanilla essence or lemon zest to taste
- Spoon into paper cupcake cases. You will probably need around 16 cases (depending on their size)
- Cook for around 18-20 mins at 180oC
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