11/4 cups castor sugar
2 cups cake flour
3 tsps baking powder
100 g butter at room temperature
1 cup milk
1 tsp vanilla essence
Pinch of salt
Preheat oven to 180 C
Beat eggs and castor sugar together until thick and creamy, 3 minutes.
Sift flour, salt and baking powder and fold into egg mixture with a metal spoon.
Heat butter and milk in a jug in the microwave until butter is melted.
Don’t boil the mixture. Add vanilla essence to milk and butter and stir into batter.
Spoon into cupcake moulds. I used silicon heart moulds no greasing necessary.
Or spoon into cupcake casings baked in a muffin tin.
Bake for 20 to 25 minutes until done.
Leave to cool for 10 minutes before turning out of silicon moulds.
Decorate with butter cream icing and sprinkles.
The larger cupcakes with the heart indentation were filled with chocolate ganache.
Prepared, tried and Tested: Gail Haselsteiner