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Serving-size is a important component of your diet plan. You ought to compare the exact amount of the food you typically eat to the serving size recorded on the tag. Eating large parts or portions can cause fat gain.

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How to make Basic cupcakes

Yield = 48 mini or 24 regula
Prep time: 0:10
Cook time: 0:17
Total time: 0:27

Ingredients

  • 200g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup caster sugar
  • 3 eggs
  • 2 1/2 cups self-raising flour, sifted
  • 1/2 cup milk

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
  • Step 2 Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
  • Step 3 For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
  • Step 4 Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.