2x 12 bun trays
24 x cup cake cases
1 x big bowl
4 x eggs
225g self-raising flour
250g softened butter / marg
250g caster sugar
3 teaspoons vanilla extract
5 or 6 tablespoons of milk
1 tablespoon of coco powder
To make icing:
700g icing sugar
a few teaspoons of food colouring
( silver sugar balls (optional) )
Wash your hands and tie back your hair. Preheat the oven to 200 C or gas mark 6. Put the paper cases in the bun trays and leave to one side.
In a bowl mix together Butter and sugar until it is smooth and creamy. Gradually add the eggs until they are all beaten in. Then gradually add the flour until all of the flour is gone. Add the milk gradually until it makes a smooth paste.
Gradually put the cake mixture into the bun cases. Make the bun cases half-full.
Now add the cake trays to the oven with the bun cases filled with the cake mixture.
Leave the cup cakes in the oven for 15- 20 mins.
You can tell they are ready once they are a light brown or if you stick a knife or fork into one of the cup cake and none of the cake mixture sticks to the knife or folk. Or you can tap one of your fingers onto one of the cakes and if it bounces back then it means it is done.
Once the cakes are done take them out of the oven and place the trays on
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