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4 eggs (230 gms)

230 gms self raising flour

230 gms icing sugar

230 gms very soft butter

1 tbsp vanilla extract

4 tbsp milk/7-up/water/cream

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1. Preheat oven to 160°C fan.

2. Place all the ingredients into a large bowl and use an electric beater to blend the mixture fully.

3. Use a spatula to make sure mix is fully blended.

4. Use an ice cream scoop to fill the bun cases (⅔ of a scoop for each).

5. Bake until risen and golden, 14-20 minutes depending on size and oven temp.

6. Leave to cool on a wire tray.

Notes:

This is a repost from last year. Now I just use a wooden spoon and melt my butter to a cool melt. This is the simplest of bakes that can be adapted on so many ways. Why not give it a try this week? You can adapt to any size you choose!

These are an English bake, rumoured to have appeared first in the 1700s and they usually contain equal quantities of flour, egg, butter and sugar. You can cream the butter and sugar - it took me about 10 minutes that I'll never get back - then add the other ingredients - or you can just use the all in one method - the difference is negligible-truthfully, and not worth the trouble! I use icing sugar in my recipe which gives the same effect as all that beating! It's a game changer! You'll notice I added 7-up - I had no milk - any liquid will do that won't alter the flavour. They also need vanilla extract. You can make all sorts of variations once you have the basic recipe. This quantity made 18 medium cupcakes.