The recipe is a basic sponge recipe my Nan taught me when I was little and is very simple!
1st weigh your eggs in their shells(3 medium eggs will make 10 cupcakes, 5 medium eggs will make 18 cupcakes) so for example 5 eggs weigh around 300g
You then need the same weight of (for example 300g)
- Self Raising Flour
- Caster Sugar
1 Teaspoon Vanilla Essence
1- Preheat oven to 180 degrees C
2- Mix together the margarine and caster sugar until smooth(you shouldn't be able to see or hear and sugar granules)
3- Beat your eggs in a mug and add the vanilla essence
4- Mix in half of the flour until combined, then mix in half of the beaten egg until combined
5- Repeat stage 3 with the remaining flour and beaten egg
6- Spoon mix into muffin cases
7- Bake for around 20 minutes(or until you can poke a skewer into the cake and it comes out clean!)
To decorate I used butter cream icing
Mix together 250g of margarine, 600g of icing sugar and 1 tsp of vanilla essence until smooth. To this you can add colouring or flavourings.
I didn't have a piping bag so I just spooned the icing into a sandwich bag and cut off the corner, hey presto a DIY piping bag :)
I then added chocolate chips and sprinkles!