Vanilla Cupcakes with Fresh Cream and Raspberries





Today I made cupcakes (for a change). This time they’re just a basic vanilla sponge with fresh cream icing.
CUPCAKES:
  • 8oz self raising flour
  • 8oz margarine (I use Olivio)
  • 8oz caster sugar
  • 4 medium eggs 
ICING:

  • Tub of double cream
  • A sprinkle of icing sugar
For the cupcakes, cream the margarine and sugar. Add the eggs and beat, then add the flour and whisk. Pop in a splash of vanilla extract.  
For the icing, just whisk up some double cream until stiff then add the icing sugar until it stands up in strong peaks.  
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