COPYRIGHT 2015 l ALING ODAY
Ingredients:
225g self raising flour 225g caster sugar 225g butter or margarine 4 medium eggs Procedures: 1. Pre-heat the oven to 175C. 2. Mix the dry ingredients in a mixing bowl. 3.   Make   a   well   in   the   middle   and   add   the   eggs   and   butter/margarine   and mix well. 4.   Prepare   the   muffin   trays   and   lined   with   cupcake   cases.   Use   ice cream scooper to scoop the batter 1 level scoop in each cup cake. 5.   Bake   for   22-25   minutes,   make   sure   to   swap/rotate   the   trays   halfway through while baking. 6.     Best     serve     with     sprinkle     icing     sugar     or     with     your     favourite buttercream or chocolate icing. Enjoy!
Ingredients:
COPYRIGHT 2015 l ALING ODAY
225g self raising flour 225g caster sugar 225g butter or margarine 4 medium eggs Procedures: 1. Pre-heat the oven to 175C. 2. Mix the dry ingredients in a mixing bowl. 3. Make a well in the middle and add the eggs and butter/margarine and mix well. 4. Prepare the muffin trays and lined with cupcake cases. Use ice cream scooper to scoop the batter 1 level scoop in each cup cake. 5. Bake for 22-25 minutes, make sure to swap/rotate the trays halfway through while baking. 6. Best serve with sprinkle icing sugar or with your favourite buttercream or chocolate icing. Enjoy!