These no-fuss cupcakes are delicious and can literally be whipped up in minutes.
Ingredients
- 2 eggs
- 200 ml thickened cream
- 1 tsp vanilla extract
- 3/4 cup caster sugar
- 1 cup self-raising flour sifted
Method
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Step 1Crack eggs into a 250 mL measuring cup then fill to the top with thickened cream. Pour into mixing bowl.
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Step 2Beat with electric mixer for 1 minute.
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Step 3Add vanilla extract and sugar.
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Step 4Beat for 3 minutes.
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Step 5Fold flour into mixture with wooden spoon until blended.
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Step 6Place mixture into a 12-hole muffin pan lined with paper cases.
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Step 7Bake at 180C until light golden, approximately 15-20 minutes.
Equipment
- 1 electric beaters
- 1 12-hole muffin pan
Recipe Notes
Ice with your favourite icing. If you prefer 'peaked' tops increase your oven temperature by 10C.
Editor's note: We decorated these cupcakes with this easy
Buttercream Icing.
To make Cookies and Cream Cupcakes we piped with buttercream icing and added crushed Oreo biscuits and topped with a Mini Oreo biscuit.
- To make Strawberry Cupcakes we tinted buttercream icing pink with a few drops of red food colouring, piped the icing on the cupcakes and topped with a fresh strawberry.
Recipe Reviews (194)
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