This recipe is so simple and the base recipe for most flavours of cupcakes that Crumbs creates.
Its also really easy to remember, you will soon get to know it off by heart and be baking without looking at the recipe!
You can make around 12 muffin sized Cupcakes with this recipe. Or double the quantity to make a 3 layered 9 inch cake!
Its also really easy to remember, you will soon get to know it off by heart and be baking without looking at the recipe!
You can make around 12 muffin sized Cupcakes with this recipe. Or double the quantity to make a 3 layered 9 inch cake!
You will need...
Ingredients
- 3 Medium Sized Eggs
- 180g Self Raising Flour
- 180g Caster Sugar
- 180g Soft Margarine (Stork)
- Mixer
- Kitchen Scales
- Spatula
- Tablespoon
- Teaspoon
- Muffin Tray & 12 Cupcake Cases
- 3 lined 9" tins (if making large cake)
- First place your mixing bowl on top of the scales.
- Next crack all of the eggs into the bowl, then add Self Raising Flour, Caster sugar and lastly the Margarine.
- Then mix, until all of the ingredients are combined together and it looks silky smooth (Yes, it really is that easy!)
- Lastly place the Cupcake Cases into the Muffin Tin and spoon the mixture into each case, using the table spoon and scraping off with the teaspoon so that you get a similar amount in each case.
If you have doubled the recipe and are making a large cake then divide your mixture between the 3 lined tins and smooth evenly with a spatula.
- Put the Cupcakes in the oven for 18 minutes. 200degrees/fan oven 180degrees.
- Larger cakes in the oven for around 35 minutes. 170degrees/fan oven 150degrees.
- Leave to cool before icing.
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