Cupcakes and magic sprinkles
Cupcake Recipe0 Mins
- 225g self raising flour
- 100g castor 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
Mix the ingredients in a bowl until a smooth consistency, but be careful not to over mix.
Grease the cooking plate with a little vegetable oil, oil spray or use suitably sized cupcake cases.
Close the lid and switch on. The green warning light will display until the optimum temperature is reached.
When the red ready light comes on, open the lid carefully.
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!
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!
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.
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.
Once cooled, decorate with icing, popping candy sprinkles & all things nice.