I just love cupcakes – I mean, who doesn’t?!
‘Life’s better with a cupcake’ and ‘Keep calm and have a cupcake’ are two great cupcake quotes – I have no idea who originally said it, but it’s so true! My best days are all started with a cupcake (or cake) and a cup of good filter coffee. What can be better! Ok, it’s not the most nutritious or healthy of breakfasts, but as long as you follow it with a hearty bowl of fruit or some boiled eggs, you’re good to go!
These cupcakes are scone-inspired, with a dollop of jam (I used chunky apricot) and whipped cream (sweetened with a teensy bit of vanilla castor sugar).
2 cups of flour
2/3 cups of castor sugar
2 tsp baking powder
1/2 a cup of milk
1 tsp vanilla extract
Mix all together – yes, all at once! Don’t you just love it?! Spoon into cupcake cases in a cupcake baking tray and bake for 20 minutes at 180C.
This recipe makes 12 large cupcakes.