- 225g self raising flour
- 100g sugar
- 150ml milk
- 2 x medium eggs (about 60g each)
- 125g butter (softened or melted)
- ½ tsp vanilla essence
- Popping candy sprinkles, icing, jelly sweets etc to decorate
STEP 1
Mix the ingredients in a bowl until a smooth consistency, but be careful not to over mix.
STEP 2
Grease the cooking plate with a little vegetable oil, oil spray or use suitably sized cupcake cases.
STEP 3
Close the lid and switch on. The green warning light will display until the optimum temperature is reached.
STEP 4
When the red ready light comes on, open the lid carefully.
STEP 5
Working quickly, use a dessert spoon to fill each compartment or case with the mixture (about 2/3 full). Be careful because the cooking surface will be very hot!
STEP 6
Close the lid and cook for about 5 - 8 minutes. Resist the temptation to have a peek before the first 5 minutes as cupcakes don’t like to be disturbed!
STEP 7
After 5 minutes, lift the lid and have a look. They should be risen and cooked, but give them a few more minutes if you think they need it. Cooking time varies so you’ll need to use your judgment.
STEP 8
Once cooked, switch off and unplug the Cupcake Maker. Use a wooden or heatproof plastic spatular to carefully remove the cupcakes to a wire tray for cooling. Don’t use metal as this can damage the coating on the plates.
STEP 9
Once cooled, decorate with icing, popping candy sprinkles & all things nice.
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 5 Speed Retro Hand Mixer
Add some retro fun to your baking sessions with the Swan 5 Speed Retro Hand Mixer in a stunning shade of blue, which comes with dough hooks and whisks.
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