For the recipe Easy Swirl Cupcakes
|165 g||Butter (6 oz) or Margarine, softened|
|165 g||Caster Sugar (6 oz)|
|Medium Eggs x 3 Beaten|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|165 g||Plain Flour (6 oz)|
|2||Dr. Oetker Baking Powder Sachets x 2 (2 tsp)|
|Dr. Oetker Vanilla Easy Swirl Cupcake Icing or Chocolate|
|Dr. Oetker Wafer Daisies|
Preheat the oven to 180°C (160°C Fan, 350°F, Gas Mark 4). Line a deep cupcake tin with pink and blue Cupcake Cases. In a mixing bowl, beat the margarine with the sugar until pale, and creamy-light in texture.
Gradually whisk in the eggs and Natural Vanilla Extract then sift the flour and Baking Powder on top. Using a large metal spoon, carefully fold the dry ingredients into the creamed mixture.
Spoon mixture equally into 12 Cupcake Cases and bake on the middle shelf in the oven for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
Use Vanilla Easy Swirl Cupcake Icing to decorate the cupcakes in the pink cases with gorgeous iced swirls. Hold the can at a downward horizontal angle to the cupcake, place your finger towards the tip of the nozzle and push firmly down to start the flow of the icing. Use the Chocolate Easy Swirl Cupcake Icing to decorate the cakes in the blue cases in the same way.
1 serving = 61g
|Per serving||Per 100g/ ml|