Here is the direction:
- Cream margarine in a large bowl. Use a wooden spoon.
- Add sugar and continue creaming until light and fluffy in texture.
- Add vanilla essence and beat briefly.
- Add eggs one at a time, beating well after you have added each egg.
- Sift flour and baking powder onto a large plate.
- Using a rubber scraper, scrape all the mixture off the wooden spoon.
- Add 1/3 sifted flour/ baking powder mix and fold in half the milk using the rubber scraper.
- Repeat step 7 for the next 1/3 flour mix and the rest of the milk. Do not overmix.
- Add the last of the flour and gently fold this into the cake batter.
- Carefully spoon cake batter evenly into 12 paper cases.
- Bake at 180oc for 7 min then turn oven to Fan Bake for a further 6-8 min
How to do the Icing:
- To preheat oven
- Measure all ingredients accurately
- Gently fold in flour/ baking powder (dry ingredients) alternately with the milk
- Do not over mix the cake batter
- Put the paper cases into cupcake or muffin tins before spooning in the cake batter
Here is our cupcake process: