Name: Edmonds Cupcakes
Cook time: 15 min
Total time: 15 min
Ingredients: Butter; Vanilla essence; Caster Sugar; Eggs; Flour; Baking Powder; Milk

Ingredients

125g butter, softened
1 tsp vanilla essence
½ cup Chelsea caster sugar
2 eggs
1 cup Edmonds Standard Grade Flour
2 tsp Edmonds Baking Powder
¼ cup Meadow Fresh milk

Method

Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin.
Cream the butter, vanilla essence and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift the flour and baking powder together and fold gently into the creamed mixture. Lastly stir in the milk.
Spoon the mixture into the paper cases and bake for 15 minutes or until the cakes spring back when lightly touched. Transfer to a wire rack to cool and then ice and decorate as you wish.

Add your review

Malia

This is always the go-to cupcake recipe for me - with pantry-staple ingredients. It never fails for any occasion.

how many does this make?

S3b

Only got 8

Tui

This is an amazing recipe

Davey

Very good

Denise

Great recipe for kids too only mild supervision needed.

Chalotte

SOOO good

Koria

Works all the time even in a rush, and very very good when made right, though tip if your batter is very thick I recommend adding another 1/4 cup of milk, it doesn’t do anything to the batter, it actually makes it lighter and fluffier, but if you prefer dense cupcakes/muffins then just stick to the recipe. Still recommend

henry

vro I thought it came with icing thingy

Zee

YUMMY!!!

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