Cupcakes and magic sprinkles

    Cupcakes galore! Who couldn't resist little light delights?


    • 225g self raising flour
    • 100g castor sugar
    • 150ml milk
    • 2 x medium eggs (about 60g each)
    • 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 warming light will display until optimum temperature is reached.
    • Step 4.

      When the red ready light comes on, open the lid carefully.
    • Step 5.

      Working quickly, use a desert spoon to fill each compartment or case with 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.

    *1 Excluding weekends & large appliances and spares.

    *2 Due to the paint processes used, a colour variation with matching products is possible and therefore may not be a 100% match.

    *3 Customer ratings based on submissions from product warranty registration.

    Copyright © 2019 Swan Brand

    Created by Gritt and Co