A Very Basic Vanilla Cupcake
So I have done a fair bit of food stuff in my house of recent but I am going going to start this section from fresh today.
I don’t know if I have mentioned, but since Kelly started his new job I have baked for his work mates once a week. There are around 12 staff members in his office so I don’t have to make massive amounts. It is also a great way for me to experiment without having a massive amount of wastage or, you know, packing on the ‘pud’… (If you’re not following me… A few kilos 
)
So this week I had a request from one of the girls to do my Chocolate Caramel Cupcakes again. I made these for the office for their Melbourne Cup lunch and they were popular. I also then decided to do Vanilla/Blueberry Cupcakes with a Raspberry topping…
The recipe is a pretty simple one… I used the same basic cupcake recipe for both as a starting off point.
Ingredients 200gms of Softened Butter
1 Tablepoon of Vanilla Extract
1 Cup of Caster Sugar (You can use brown sugar in the chocolate one if you wish, it will just be a little denser)
3 eggs
2 1/2 Cups of Sifted Self Raising Flour
1/2 Cup of Milk
Instructions Preheat oven to 180 degrees celcius
Line muffin pans with patty cake cases (This can easily make 15 cakes)
Beat butter, sugar and vanilla together with electric beater
One at a time, add eggs and beat each
Slowly sift in half the flour and milk and mix with a wooden spoon
Add remaining flour and milk and mix
(If leaving plain, cook for 20 minutes or until they spring back)
