Sunday, 20 March 2011

Hannah’s cupcakes

Makes 12 but the mixture only needs to fill the bottom third of each muffin case and the mixture takes up so little space in a bowl that doubling the mixture would be easy.


  • 125g butter (softened at room temperature)
  • 125g sugar (caster or granulated)
  • 2 eggs beaten
  • 125g self raising flour
  • 2tbsp milk


  • 225g icing sugar
  • 1 tbsp lemon juice
  • 1 tbsp warm water
  • Food colouring as required
  • Decorations as required (sweets, chocolate buttons, hundreds and thousands, glace cherries)


  • Preheat fan oven to 160°C (or 190°C for regular oven). 
  • Put muffin cases into a muffin tin.
  • In a bowl beat sugar and butter until light and fluffy.  If doing by hand this can be quite hard work.
  • Add eggs a little at a time beating well after each addition. (You could add food colouring at this point if you wanted a coloured sponge)
  • Add flour and fold in carefully.
  • Mix in milk and stir until mixture is smooth and drops off spoon easily.
  • Spoon mixture into cases and bake fro 15-20 mins until cakes are risen and golden brown.
  • While cakes are cooking make the icing by adding all of the icing ingredients to a bowl and mix until thick and smooth.
  • When cakes are cooked put them on a cooling rack.
  • Spoon icing onto cakes and spread to the edges with the back of a spoon.  Add decorations as required.

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