VANILLA CUPCAKES / SPONGE CAKE



This makes around 12 cupcakes or 2 layers for a 7" round large cake

115g/4oz Self-raising flour

115g/4oz Caster sugar

115g/4oz Flora Buttery (or equivalent)

2 medium eggs

1 teaspoon vanilla extract (not essence)

Equipment you need: Electric mixer or bowl and wooden spoon, weighing scales, measuring spoons, desert spoon, 12 hole cupcake tin, 12 paper cupcake cases (not fairy cake cases as they're too small)

Pre-heat your oven to gas mark 4/Fan 150C.  Take a cupcake tin and line with paper cases.  Beat together (either with a wooden spoon on in a mixer) the flora and sugar until thoroughly mixed and the colour has changed to a paler shade (or as my mum would say, until your arm feels like it will drop off).  Don't worry you can't over beat it. Add in the vanilla and mix thoroughly. Add in one of the eggs with a large spoonful of flour and mix until just incorporated then add in the second egg with another spoonful of flour.  Add in the rest of the flour and mix until just incorporated - you don't want to over-work the mixture otherwise your cupcakes won't rise.  Spoon equal amount of the mixture into the cases - I use a small ice cream scoop so I always have equal sized cupcakes but a desert spoon will do the job well.  Bakes for around 15 mins, each over varies so keep an eye on the cakes but DO NOT open the oven door as the drop in oven temperature can make the cakes fall and you'll end up with flat dense cakes rather than lovely light fluffy ones.  If you don't have a glass door oven just have patience and only look at them after 15 mins.

If you want to make a large cake just follow the same steps as above but line two 7" round cake tins with flora round the sides and circles of baking parchment on the bottom.  Bake for 20 minutes.  When cooled fill with jam or buttercream and serve.

BUTTERCREAM ICING



This makes enough for around 12 cupcakes or to fill one large 7" round cake

80g Unsalted butter

250g Icing sugar

25ml Milk (whole or semi-skimmed)

1tsp Vanilla extract

Equipment you need:  Food processor with blade attachment, measuring scales, measuring jug, measuring spoons, piping bag and star shaped nozzle.

Make sure the butter is softened then put in the food processor with the icing sugar.  Mix until well mixed and there are no lumps of butter.  Measure out the milk in the jug then add the vanilla extract to it.  Slowly pour into the sugar butter mix.  Keep the processor running util the mixture is smooth but be careful not to run it too long as the longer it is being mixed the softer it will get due to the heat of the processor.  Spoon in the piping bag with the nozzle attached and pipe onto cooled cupcakes.