Everyone loves a cupcake! Stick to the original recipe below or experiment by adding your own flavours – orange, lemon, chocolate….pretty much anything goes! The cream cheese icing gives a decadent twist to the humble cake.
Makes 12
Cakes
2 cups self-raising flour
3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
2 eggs, beaten
1 tsp vanilla essence
Icing
125g unsalted butter, softened
250g cream cheese, softened
1 tsp vanilla essence
4 cups icing sugar
1 tblspn lemon or orange zest (optional)
Make the icing fist by beating butter, cream cheese and vanilla until light and fluffy. Gradually add icing sugar, beating until incorporated. Add some lemon or orange zest if you want extra flavour. Refrigerate for 1 hour
Preheat oven to 200°C. Grease a muffin tin or place paper cases in the holes. Combine flour and caster sugar in a bowl and add milk, butter, eggs and vanilla to flour mixture. Stir gently to combine.
Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Spoon icing over cupcakes. Decorate with dried fruit, sprinkles, sweets or anything else you like!