200 ml thickened cream
1 tsp vanilla extract
3/4 cup caster sugar
1 cup self-raising flour sifted
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.