Makes 12 cupcakes
175 g unsalted butter, sotened
160 g caster sugar
1 tsp natural vanilla extract
1 tsp graed lemon zest
1 tsp madeira (optioal)
2 eggs
160 g self raising flour
100 g plain flour
200 ml milk
1. preheat the oven to 180 degree C. Line a 12 hole cup cake tray with paper cakes
2. Beat the butter, sugar, vanilla, lemon zest and a pinc of salt with electric beaters until plae and flufy. Add the madeira nd beat unti well cobined. Add the eggs one at a time, beating well after each addition.
3. Sift the flour together. Using a wooden spoon, fold the flour and milk alternately into the cremed mixture.
4. Spoon into the aer caes and bake for 20-25 mins or until a skewer comes out clean when poked into the middle of the cake.
5. Leave in the tray for 5 minutes before turning out onto a wire rack to cool
175 g unsalted butter, sotened
160 g caster sugar
1 tsp natural vanilla extract
1 tsp graed lemon zest
1 tsp madeira (optioal)
2 eggs
160 g self raising flour
100 g plain flour
200 ml milk
1. preheat the oven to 180 degree C. Line a 12 hole cup cake tray with paper cakes
2. Beat the butter, sugar, vanilla, lemon zest and a pinc of salt with electric beaters until plae and flufy. Add the madeira nd beat unti well cobined. Add the eggs one at a time, beating well after each addition.
3. Sift the flour together. Using a wooden spoon, fold the flour and milk alternately into the cremed mixture.
4. Spoon into the aer caes and bake for 20-25 mins or until a skewer comes out clean when poked into the middle of the cake.
5. Leave in the tray for 5 minutes before turning out onto a wire rack to cool
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