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

125g butter

2 eggs

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.

Enjoy! X