Best Ever Cupcakes

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Ingredients :

2 eggs

200 ml thickened cream

1 tsp vanilla extract

3/4 cup caster sugar

1 cup self-raising flour sifted

Method :

Crack eggs into a 250 ml measuring cup then fill to the top with thickened cream. Pour into mixing bowl.

Beat with electric mixer for 1 minute.

Beat for 3 minutes.

Fold flour into mixture with wooden spoon until blended.

Place mixture into a 12-hole muffin pan lined with paper cases.

Bake at 180 C until light golden, approximately 15-20 minutes.


Ice with your favourite icing. If you prefer ‘peaked’ tops increase your oven temperature by 10C.

Editor’s Note: We decorated these cupcakes with this easy Buttercream Icing.

To make Cookies and Cream Cupcakes we piped with buttercream icing and added crushed Oreo biscuits and topped with a mini Oreo biscuit.

    To make Strawberry Cupcakes we tinted buttercream icing pink with a few drops of red food colouring, piped the icing on the cupcakes and topped with a fresh strawberry.


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