Vanilla cup cake recipe

Ingredients:

Butter/Margarine       500g

Sugar                          500g

Flour.                         5 level cups

Eggs                           10 medium sized

Baking Powder.         4 tablespoons

Vanilla flavour.          1 tablespoon

Water.                        6 tablespoons


See the method after the cut:


Measure your margarine and sugar into a mixing bowl and cream until it is white and fluffy.

Scoop the creamed mixture into a bigger bowl.

Break the eggs into a bowl and add the flavour.

Whisk the eggs and add it to the creamed mixture.

With a wooden spoon turn until the eggs are properly mixed with the creamed margarine and sugar.

Add the flour, turn properly and add 6 table spoons of water.

Get a pastry bag or a piping bag (I used a piping bag), attach a nozzle and coupler to the piping bag,

Fold the bag in half and spoon the batter into the piping bag.

Don't fill the bag to avoid the batter coming out from the top of the piping bag when you squeeze.

Place cupcake paper cup into your muffin pan.

Place the piping bag into each cup until the nozzle touches the base and squeeze the bag. Squeeze until you have the cup 3/4 filled with batter. Stop squeezing and lift up the piping bag.

Repeat until you have filled all the paper cups. This recipe makes 36 pieces.

Preheat your oven and place muffin pans in the oven.

Bake for 30-40 mins.

Viola you have your irresistible vanilla cupcake.

Happy baking