The little yet mighty cupcake! Slightly sweet, fluffy, light and you can top it with whatever you like, or fill it with tasty treats like jam, sprinkles, curds or chocolate. The possibilties to create loads of yummy flavours without changing the main sponge recipe are endless.

Ingredients

• 175g Caster Sugar
• 2 x Eggs
• 125g Butter / margerine
• 200g Self Raising Flour

Equiptment

• Cupcake tin
• Mixing bowl
• Spoon / Fork
• Cupcake cases

• Buttercream
• Frosting
• Ganache

To Serve

On its own or why not try out one of the following:

Plain sponge cake with a jammy centre still warm from the oven, with warm custard or a drizzle of cream.

Steps

1. Beat the room temperature butter, with the sugar until light and fluffy.
2. Add the beaten eggs and mix until combined
3. Add the flour and baking powder.
4. Mix again. If the batter is thick add a little bit of milk to loosen, stir and then devide between the cupcake cases. 
5. Pop in the oven for around 15/18 minutes until risen and golden brown. Bake at 180c fan assisted or around Gas mark 3.