Tuesday night I made these :)
I was asked to share the recipe, so, here goes:
Pre-heat the oven to 180c/Gas mark 6.
150g Self Raising Flour
150g Caster Sugar
150g Margarine (I prefer Stork)
2 eggs at room temperature
1 tsp of vanilla extract
The method recommended is:
Cream the sugar and margarine until light, fluffy and a creamy colour.
Beat the eggs and add to the mix with 2-3tbs of flour to prevent curdling.
Stir in the sieved flour in a figure 8 motion with a metal spoon.
Personally - I have my Mum's old Kenwood Chef so I do the all-in-one method and mix on full power until light and creamy.
The above mix should make 12 cupcakes.
Fill the cupcake cases to halfway and try to avoid getting any mixture on the top as it will burn.
The recipe recommends baking in the oven for 10/11 minutes then turning the tray and baking for a further 8/10 minutes. I was sceptical about this as I had alway been told never to open the oven or they would sink, however, I have to confess that I tried it and all was well and the cakes do come out more even.
Once cooked allow to cook on a rack.
For the icing I used some Icing sugar (not measured) into a bowl, I added 2-3tsp of Lemon oil that I got from Lakeland at the weekend and a few tsp of water. Mix into a paste then spoon and smooth onto the cake tops.
Robert gave them 10/10 :)