Description
These Humble Queen Cakes come out soft, buttery, and just a little nostalgic. The caramel essence gives them that bakery-style flavour I grew up loving, and the sprinkles on top make them hard to leave alone once they’re cooled.
Ingredients
Units
Scale
- 1 cup + 2 tablespoons - 250g softened butter or margarine
- 1 cup sugar, or 1 1/2 cups if you like it sweeter
- 4 extra-large eggs or 5 large eggs
- 3 cups Self-Raising flour
- 1 cup warm milk
- 1 tbsp caramel essence or vanilla essence
- Sprinkles of your choice for topping
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Grease muffin pans well or line them with cupcake cups.
- In a large mixing bowl, cream together the 250g softened butter and 1 or 1½ cups sugar (for a sweeter taste) until pale and fluffy, as it helps give the cakes a lighter texture.
- Add the 4 extra-large eggs one at a time, beating well after each addition.
- Add the 3 cups of self-raising flour in batches, alternating with the 1 cup of warm milk.
- Mix gently after each addition so you don’t knock too much air out of the batter.
- Stir in the 1 tbsp caramel essence until the batter is smooth and slightly thick.
- If it feels too stiff, add 1 to 2 tbsp extra milk, especially if your flour absorbs more liquid.
- Spoon the batter into the prepared muffin pans or cupcake cups, filling each about 3/4 full.
- Sprinkle generously with your favourite sprinkles.
- Bake at 350⁰F (180⁰C) for 12 to 14 minutes, or until the tops are lightly golden and a skewer inserted into the centre comes out clean.
- Let them cool in the pan for about 5 minutes before moving them to a wire rack.
Notes
Prepared, tried, and tested by Irene
