2 cups cake flour
1 cup castor sugar
1 tsp bicarbonate of soda
1 tsp vanilla essence
1⁄2 cup oil
1⁄4 tsp salt
1 cup tap water
1 tbsp. white wine vinegar
In a bowl, mix the castor sugar, the water, vinegar and vanilla essence, till all the castor sugar has been dissolved.
Set this bowl aside for now.
In another bowl, sift the cake flour and bicarbonate of soda and salt together.
Pour the water mixture into the flour mixture and mix everything till it is all well combined.
Fill the cup cake holders 3⁄4 of the way or 1 ice cream scoop and bake in a preheated oven at 180 degrees till the cake tester comes out clean… which is roughly 25 minutes.
Once cool ice with butter cream icing.
Recipe for butter cream icing:
250g x cup icing sugar.
125g x softened margarine.
2 x tsp boiling water.
Method: Whisk everything together till the mixture becomes a nice and stiff one.
Add to a pipping bag and pipe to your hearts content.
Prepared, tried and tested by: Bobby Swanson