Vanilla cup cakes
Beauty of basic cup cakes!

Makes about 10 standard or 6 medium

250 ml (140 g) cake flour
7 ml baking powder
1 ml salt
80 ml (70 g) castor sugar
1 extra-large egg
80 ml milk
60 ml cooking oil
5 ml vanilla essence

Butter icing
200 g butter or margarine, softened
4 x 250 ml (500 g) icing sugar, sifted
5 ml vanilla essence
about 30 ml milk
a few drops of food colouring of choice
glacé cherries or nuts, chopped, for decorating

1. Sift flour, baking powder and salt together. Add sugar.
2. Whisk egg, milk, oil and essence together. Add to dry ingredients and mix well until smooth.
3. Place paper cups into muffin pan. Spoon mixture into paper cups, filling each to two-thirds full.
4. Bake in a preheated oven at 180 °C for 12–15 minutes. Turn out onto a wire rack to cool.
5. Icing: Cream butter and icing sugar together. Add essence and milk and mix to a smooth, spreadable consistency. Colour and spread or pipe icing onto cup cakes. Decorate with cherries, nuts, silver balls or any other toppings of choice.

Variation
– Divide batter in half and add a different food colouring to each half. Spoon batter of each colour into each paper cup. Cut through with a knife for a marble effect.