Wednesday, May 10, 2017

Easy Cupcakes with Cream

I'm sure I've posted this recipe before however I couldn't find it so I'll post it again.  This is an easy, quick, light and fluffy cupcake which uses cream instead of butter.  The recipe can be doubled or tripled to make more and they freeze really well.  I love using this recipe.



INGREDIENTS

  • 2 eggs
  • Cream (approximately 1 cup)
  • 1 Teaspoon Vanilla
  • 3/4 cup of sugar
  • 1 cup of Self Raising flour
  • Icing as desired


METHOD

  1. Turn oven on to 180 degrees.
  2. Place 2 eggs into a 1 cup measuring cup and then fill to the top with cream.
  3. Place the mixture into a bowl and beat with an electric mixer for 1-2 minutes.
  4. Add 1 teaspoon of vanilla extract and 3/4 cup of sugar and beat for 4-5 minutes.
  5. Glently fold in 1 cup of Self Raising flour.
  6. Divide mixture between 12 cupcake cases.
  7. Bake at 180c degrees in centre of the oven for 15-18 minutes or until lightly golden and the centre springs back when touched.
  8. Cool on wire racks and ice as desired.

3 comments:

  1. I've never made cupcakes with cream instead of butter before...will be giving this a try. Thanks for sharing recipe. They look delicious...aren't rainbow sprinkles such fun! Meg:)

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    Replies
    1. You will love the ease of this recipe Meg...and yep.....gotta love the sprinkles.

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  2. These small and tasty looking cup cakes are most sweetest deserts of all times. the stuff is soft and sponge like. I like the dressing and would try it at home. Keep sharing your recipes with us. thanks for this one.

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