Light and fluffy cupcakes

    30 min

    These cupcakes are delicious and foolproof, always! Top with my recipe for fluffy butter icing for an incomparable treat.

    11 people made this

    Makes: 12 cupcakes

    • 2 eggs, weighed in the shell
    • margarine
    • caster sugar
    • self-raising flour
    • 1 tablespoon olive or vegetable oil
    • 2 tablespoons milk

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Weigh your eggs in their shells and note the weight (for example, 110g). Set aside so the eggs come to room temperature, if not already.
    2. Measure your margarine, sugar and flour to the same weight as the eggs (for example, 110g each of margarine, sugar and flour).
    3. Beat together the margarine and sugar until pale and creamy. Add in oil and beat well. Beat in eggs.
    4. Sift in the flour and fold into the margarine mixture till just combined. Divide mixture evenly between 12 cupcake cases placed in a tin.
    5. Bake cupcakes in an oven preheated to 180 C / Gas 4 for 15 to 18 minutes, or till a skewer inserted in the centre comes out clean. Remove and cool on a wire rack.


    Top the cupcakes with my recipe for butter icing.

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