Don’t get excited (but I am!). I stepped outside my comfort zone and bake! It has always been my plan to start baking and it took me this long. Whew! I had googled lots of baking recipes, even asked blog friends for tips and recipes, don’t know what else in between before I finally got the courage to bake. Of course, I started with the easiest – simple vanilla cupcakes.
The verdict? The kiddo loves ‘em! (But for him… I’m the best cook in the whole wide world!)
I made pretty decent chocolate muffins, too, and I’m quite confident there will be more happy baking days ahead!
75g (2.64 oz) Softened butter
75g (2.64 oz) Caster sugar
88g (3.09 oz) Self-raising white flour
2 Small eggs
1/2 tsp Vanilla extract
Pre-heat oven to 180 deg C for about 10 minutes.
In the meantime, line a 12 mini-cup cake pan with cake liners. Put all ingredients in a large bowl except for the eggs. Crack the eggs into a cup and beat lightly with a fork. Pour into the mixture and beat until smooth and creamy. Using ice cream scooper, fill in each cake liner until 2/3 full.
Bake for 18 to 20 minutes until risen. Allow to cool for few minutes then decorate as you wish. I am a rookie and still s*ck big time at making icing (yeah, I tried) and so I ended up pouring some chocolate syrup and sprinkled nonpareils on ‘em. Still yummy I bet ya. The cake texture is just right…