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.