Here you go the staple of every Mums repertoire – the kiddie cupcake. A basic sponge that can be “prettied”up with a dollop of icing and as many lurid sprinkles as you can lay your hands on……………. toddler is optional of course.
Actually these are just the right size for a treat – and if you think about it they are just a mouthful or two of sponge, so you get a lot of “bang for your buck” – or cakes for your eggs if you like.
BASIC CUPCAKE RECIPE
- 125g soft margarine
- 125 g caster sugar
- 125 g SR flour
- 1/2 tsp baking powder
- 2 beaten eggs
- 1/2 tsp vanilla extract
Now the debate is out on the best “traditional” method of making a sponge – but if I am making these for the kids, then lets face it, speed is of the essence isn’t it?
Well we all know its really about the icing anyway
So I go for the “all in one” method – which, well it does what it says on the tin.
Put all the ingredients into a large bowl and with an electric mixer beat for 2 minutes at which point the batter should be pale, fluffy with an almost velvet sheen to it.
There you go – jobs a good ‘un.
Share the mixture out between 24 paper cases and bake in a pre-heated oven at 170 for about 20 minutes or until a piece of raw spaghetti pushed into the middle comes out clean.
Remove form the oven and allow to cool on a wire rack before letting your little darlings lose with the icing and sprinkles.
BTW If you are making these for a grown up party, then use 18 muffin cases instead and whip up a butter cream to decorate instead.