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Vanilla cupcake

Recipe from: 13 July 2011
Preparation time: 5 mins
Cooking time: 25 mins
 
Dress it up or dress it down, this recipe will be hit either way.
 
 
 

Ingredients

 
  • 125
    g
    softened Stork Bake
  • 280
    ml
    white sugar
  • 3
    extra large eggs
  • 470
    ml
    cake flour
  • 21
    ml
    baking powder
  • 2.5
    ml
    salt
  • 5
    ml
    vanilla essence
  • 85
    ml
    milk
  • 50
    ml
    water
Servings: Change Serving
 
 

Method

 
Preheat the oven to 170°C.
Cream the butter and sugar together till light and creamy. 
Add the eggs one at a time beating well after each addition.
Sift together the flour, baking powder and salt.
Add this to the creamed mixture alternating with the liquids.
Mix with whisk.
Spoon 1/4 cup measure of batter per baking paper cup.
Bake for 25 minutes.

Decorate to preference.

Reprinted with permission of Terry Cohen of Cakes and Cookies.
 

Read more on: bake  |  flour
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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