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Cup Cakes

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Ingredients
  Butter 4 Ounce, softened (125 Grams)
  Caster sugar 4 Ounce (125 Grams)
  Eggs 2
  Vanilla essence 1⁄2 Teaspoon
  Self raising flour 4 Ounce (125 Grams)
  Salt 1 Pinch
Directions

Cream the butter and sugar together until light and fluffy.
Beat the eggs and vanilla until frothy, then add to the creamed mixture and beat again until well mixed.
Sift the flour and salt and gently fold in, using a metal spoon, taking care not to overmix.
Put about 2 teaspoons of the mixture into the paper cases, or greased tins, and bake at 190°C/375°F/Gas Mark 5 for 12-15 minutes.
Cool on a wire rack and decorate when cold; thin vanilla icing sprinkled with 'hundreds and thousands', or thick chocolate icing topped with silver balls are favourites with children of all ages.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vanilla
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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4.26905
Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 913 Calories from Fat 454

% Daily Value*

Total Fat 52 g79.2%

Saturated Fat 30.8 g153.8%

Trans Fat 0 g

Cholesterol 333.4 mg111.1%

Sodium 924.4 mg38.5%

Total Carbohydrates 99 g33.1%

Dietary Fiber 1.5 g6.1%

Sugars 57.4 g

Protein 12 g24.8%

Vitamin A 33.2% Vitamin C

Calcium 23.2% Iron 19.9%

*Based on a 2000 Calorie diet

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Cup Cakes Recipe