Cupcakes:

1. In a bowl, beat 3 extra-large eggs and 1 cup sugar with a hand-held mixer until creamy. Don’t overdo it; you want it nice and light.
2. Mix in 1 tsp vanilla essence, 1/2 cup oil, and 1/2 cup boiling water. It’ll look runny, but that’s okay.
3. Sift together 1 cup of cake flour and 2 tsp baking powder, then fold into the wet mix gently. The batter will be thin, that’s perfect.
4. Scoop about 50 ml of batter into cupcake liners for standard cupcakes (or 15 ml for minis).
5. Bake at 170°C (Thermo Fan) for 17 minutes, or until a light touch springs back. Let them cool.
6. Optional: Decorate standard cupcakes with fresh cream, caramel treats, and flake chocolate, or pipe buttercream if you prefer.

Fancies:

1. Melt 1/2 cup apricot jam with 2–3 tbsp water in a small pot. Stir until smooth and runny.
2. Dip cooled cupcake squares into the warm jam and roll in fine roasted coconut.
3. Pipe fresh cream on top, add a dollop of curd or any filling in the center.
4. Drizzle with melted chocolate and top with fresh or canned fruit if you like.