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Vanilla Cupcakes

These are stolen from a cupcake bakery in St Andrews!

Prep
Cook
Serves 12people
Ingredients
220
gr caster sugar
200
gr Stork (the tub, not the block
240
gr self raising flour
4
large eggs
1
tsp vanilla extract (never essence
Directions
1.
If you’re using a mixer, whip the stork using the paddle attachment until it is very soft and pale (it takes about a minute) You can use a hand held mixer or even a trusty wooden spoon, it will just take a little longer.
2.
Add all the ingredients (yes! No folding, creaming or anything complicated!) and mix till it is all incorporated (don’t be tempted to ever mix – this is the only remotely tricky part, if you over mix your cakes wont be light and fluffy).
3.
Fill twelve cases (in muffin tray)
4.
Bake at 160 for 15 mins then check by putting a skewer or cocktail stick in the middle of a cake. If it comes out clean they are ready, if anything is sticking to it put them back in for a couple of mins and check again.

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