Cupcakes

On the mixture below I was able to make 16 big cupcakes.  I'm sure most of you have seen these elegant cups.  I'd estimate, in a normal cup you should get about 30.

400g Sugar
225g Butter
4 Eggs
350g Flour
3 1/2 tsp Baking Powder
250ml Milk

- Cream the sugar and butter until fluffy.  (Fluffy like a bath sheet, so I will forgive you if you want to lick the bowl as is, but please, wash it before you beat the next batch of butter)

- Add the eggs one by one and beat thoroughly after each egg.

- Sift the flour and baking powder in a bowl, I guess a salad bowl would do in a pinch, or a few small cerial bowls if you really want.

- Mix in half the flour mix, half the milk, the rest of the flour, and the rest of the milk.  A key thing with all cake batters is not to over mix the flour as that makes a tough cake.

- Bake at 180 degrees C (not F as I will never understand the whole Imperial system) for 25 - 30 minutes.  If you have a thermofan oven, you can bake for 20 - 25 minutes.  I actually baked them for 20 minutes in my oven and they are perfectly soft.

- Frost your cupcakes and have a nice cup of coffee or tea with a few of them.  Oh who am I kidding?  While you're at it go make a batch of my Hazelnut Hot Chocolate.

Referenced from:  Late Night Flowers