Ingredients
- 4 ounces self raising flour
- 4 ounces Margarine (good quality)
- 2 eggs (free range)
- 3 ounces caster sugar (preferably brown)
- 1/4 teaspoon baking powder
Instructions
- Cream together margarine and sugar, until light fluffy and pale in colour.
- Add an egg one at a time to this mixture; don’t allow mixture to curdle. If it should curdle add a tablespoon or two of flour.
- Continue with this process until all eggs are incorporated into the mixture.
- Fold in the rest of the flour a little and add baking powder.
- Spoon mixture into cupcake cases. Use an ice-cream scoop for ease.
- Bake for 20 to 25 minutes at 180 degrees.
- You should be able to make 18 small or about 12 muffin size.
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