Add the margarine and caster sugar to a mixing bowl and mix together with a electric mixer. Keep mixing until light and fluffy. Gradually add the eggs and the flour and mix well. Add the vanilla extract and mix. Transfer and divide the cake mixture to 12 cupcake cases and place in a 12 hole cupcake tin.
Bake in the centre of the preheated oven for 15 minutes or until a skewer inserted into the centre comes out clean and the cupcake is golden brown. Leave to cool.
These turned out very dry, almost like a cornbread muffin, rather than a cupcake. I prefer my muffins more moist and cake-like. I topped these with a blackberry buttercream, which did help.
13 Feb 2015