100g caster sugar
100g margerine/butter
100g self raising flour
2 eggs (I use size B) at room temperature
1tsp of flavouring (I use chocolate essence here)
Cream margerine and sugar till light & fluffy. Add egg and some of the flour, mix and repeat, then gently fold in the rest of the flour. Lastly add 1 tsp of chocolate essence.
Scoop approximately 2tbsp of batter into each cup. Makes approx 12 cuppies. Bake in preheated oven at 180'c for approx 15mins. Use a toothpick to prick the middle of the cake, if it comes out clean, then it's done. If it's not, then add another 5mins.
P/S: Can exchange 2tbsp of flour for 2tbsp of cocoa powder or add in 1/2 cup chocolate chips. Can also be used in a large 20cm tin to make sponge cake.
~Happy Baking~
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