Vanilla or lemon cupcakes


  • Preparation: 5’
  • Cooking: 30’
  • Total time: 35’

Ingredients

  • - cakes:
  • 1 3/4 cups (260g) self raising flour
  • 3/4 cup (165g) caster sugar
  • 2/3 cup (160ml) milk
  • 2 eggs, lightly beaten
  • 125g soft unsalted butter, chopped
  • - syrup:
  • 1/4 cup (55g) caster sugar
  • 50ml fresh lemon juice

Step 1

Preheat oven to 160C with fan. Line a 12 cup capacity standard muffin tray with patty cases.

Step 2

Place all of the ingredients for the cakes into the bowl of the Cook Processor fitted with the Multiblade.

Step 3

Using short 1 second bursts pulse until the mixture is smooth and evenly combined.

Step 4

Divide the batter evenly between patty cases and bake in an oven preheated for 20-22 minutes or until a skewer inserted into the middle of the cakes comes out clean.

Step 5

To make the syrup place the sugar and water into the bowl of the Cook Processor and manually set the time to 120C for 2 minutes. Press start to activate the programme.

Step 6

When the cakes are baked allow to cool for a few minutes before brushing with the syrup.

Chefs Suggestions

If making the lemon cakes, use the lemon zest in the sponge and the juice in the syrup. If making the vanilla use the vanilla extract.

Alternative Recipe 1

For another variation add some raspberries into the mixture. Serve with your favourite icing.