Cupcakes – makes 12
170g Baking margerine
170g caster sugar or Sugar and Crumbs flavoured icing sugar of choice
170g Self Raising Flour
3 large free range eggs
5ml vanilla extract or other flavouring (omit this if using flavoured icing sugar)
Preheat the oven to 140C and place 12 cupcake cases in a cupcake baking tray
Place margarine in the mixer and beat with the paddle attachment until pale and creamy. (You can use an electric hand whisk for this too) Add your sugar and beat well until fully incorporated. Scrape the bowl to make sure. Add eggs one at a time, still beating. If mix starts to curdle, add a tablespoon of your measured flour with the last 2 eggs. Add flavouring if using. Scrape the bowl again then add the rest of your flour. Mix by hand until all the flour is incorporated, then give it a 20 second blast in the mixer. Do not overmix!
Share the batter between 12 cupcake cases in a cupcake tin, making sure they are 2/3 full. Bake for 15-20 minutes until pale golden brown and springy to the touch. Place the tin on a wire rack for at least 10 minutes before removing and allowing to cool fully. Decorate with buttercream and sprinkles however you wish!