Makes 12 small fairy cakes (the standard case size you can buy in the supermarket). If you are using large cupcake cases, it would be a good idea to double the quantities.
110g Self Raising Flour
110g Margarine or very softened butter
110g Caster Sugar
1 level tsp baking powder
2 large eggs (lightly whisked)
1 tbsp milk (sometimes)
Cream together the margarine and caster sugar until light and fluffy. Take your time over this, beat until it has gone a pale colour and there are no lumps left. Sift in the flour and baking powder, add the lightly beaten eggs and any flavourings (eg 1 tsp vanilla extract) then beat everything until just combined. It is vital not to over-beat once the flour has been added, so you may want to do this by hand or on the lowest setting of your electric mixer. You want the batter to be of a dropping consistency, which means it drops of the spoon when held in the air, but isn’t running off. At this stage you may need to add milk. If you have added flavourings and used large eggs then the batter will already be looser and may not need the milk. If you have used medium eggs, you will probably need to add milk. Put the cupcake cases in a muffin tin and fill to about 2/3 full. Bake at 170 degrees fan for 12 – 14 minutes, or around 16 minutes if you have used bigger cupcake cases. Each oven is different, so you will know they are done when they are lightly browned on top and spring back when you touch the tops. But remember, no peeking until at least 10 minutes is up or they will sink!
If you want to add a filling to the cupcake, wait for them to cool and then take a sharp knife and carefully cut out the core, the deeper the hole the more filling you can fit in. Fill the cupcake with a filling of your choice (Jam, Caramel etc.) You can then cut off the excess cake from the core that was taken out so that you have a lid that you can replace over the filled cupcake.