Recipe Book – Front Cover

Contents

Vanilla Cupcakes

4oz Self raising flour

4oz Caster sugar

4oz Butter

2 Medium eggs

1 tsp. Vanilla Extract

1. Preheat the oven to 180c/Gas mark 4 and line a cupcake baking tin with paper cases.

2. Sieve all of the caster sugar and add it to a bowl. Add all of the

butter and cream together until a pale colour.

3. Add the vanilla extract to the creamed butter and sugar. Stir in

well then add the eggs a little at a time and fold in until well

mixed.

4. Sieve the flour and add to the mixture. Spoon the mixture into

the cake cases and bake in the oven for around 12-15 minutes or

until golden. Leave to cool before decorating.

(Makes 12 cupcakes)

3oz Self raising flour

4oz Caster sugar

1oz Cocoa powder

4oz Butter

2 Medium eggs

1 tsp. Vanilla Extract

1. Preheat the oven to 180c/Gas mark 4 and line a cupcake baking tin with paper cases.

2. Sieve all of the caster sugar and add it to a bowl. Add all of the

butter and cream together until a pale colour.

3. Add the vanilla extract to the creamed butter and sugar. Stir in

well then add the eggs a little at a time and fold in until well

mixed.

4. Sieve the flour and cocoa powder and add to the mixture.

Spoon the mixture into the cake cases and bake in the oven for

around 12-15 minutes. Leave to cool before decorating.

(Makes 12 cupcakes)

Chocolate Cupcakes

3oz Self raising flour

4oz Caster sugar

4oz Butter

30ml of espresso coffee

2 Medium eggs

1 tsp. Vanilla Extract

1. Preheat the oven to 180c/Gas mark 4 and line a cupcake baking tin with paper cases.

2. Sieve all of the caster sugar and add it to a bowl. Add all of the

butter and cream together until a pale colour.

3. Add the vanilla extract to the creamed butter and sugar. Stir in

well then add the eggs a little at a time and fold in until well

mixed.

4. Sieve the flour and add to the mixture. Stir in the espresso and

spoon the mixture into the cake cases .Bake in the oven for

around 12-15 minutes. Leave to cool before decorating.

(Makes 12 cupcakes)

Coffee Cupcakes

3oz Self raising flour

4oz Caster sugar

4oz Butter

1 unwaxed medium lemon

2 Medium eggs

1 tsp. Vanilla Extract

1. Preheat the oven to 180c/Gas mark 4 and line a cupcake baking tin with paper cases.

2. Sieve all of the caster sugar and add it to a bowl. Add all of the

butter and cream together until a pale colour.

3. Add the vanilla extract to the creamed butter and sugar. Stir in

well then add the eggs a little at a time and fold in until well

mixed.

4. Sieve the flour and add to the mixture then add the lemon

zest. Spoon the mixture into the cake cases .Bake in the oven for

around 12-15 minutes. Leave to cool before decorating.

(Makes 12 cupcakes)

Lemon Cupcakes

12oz Icing sugar

6oz Butter

1 tsp. Vanilla extract

Blueberries

Use the Vanilla cupcake base and add blueberries to the mixture

just before separating the mixture into the cake cases.

Once baked, leave to cool for around 30 minutes.

Blueberry Butter cream

1. Mix the icing sugar and butter together and add the vanilla

extract.

2. Put the blueberries in a blender until they turn to liquid. Sieve

the blueberry mixture to get rid of the lumps.

3. Add the blueberry mixture slowly to the icing and butter. Stir it

in well and add a little more icing sugar if you need to adjust the

consistency.

(Makes 12 cupcakes)

Blueberry Cupcakes