- 2 large eggs (800g)
- 125ml thickened cream
- 3/4 cup castor sugar
- 1 tsp vanilla extract
- 1 cup self raising flour, sifted
Preheat oven to 180°C. Line a 12 cup muffin tray with patty pans.
In a mixing bowl, place eggs, cream, vanilla and sugar. Beat for 3 minutes with an electric mixer on high.
Fold in flour until all ingredients are combined.
Fill patty pans to 3/4 full and bake for 15-20 minutes.
- This a super-easy recipe and the cupcakes are puffy, golden and perfect for topping with your favourite buttercream icing.
- They took me a matter of minutes to make and I was able to double the recipe to make 24 for with ease. You just need to make sure that you beat the wet ingredients mixture for about 4 minutes to get that fluffy batter.
- This Basic cupcake recipe was created by Jennifer Cheung for Kidspot, New Zealand’s