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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


  • 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)

  • 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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