This recipe comes from the lovely Nigella Lawson’s How to be a Domestic Goddess. I find her sweet recipes wonderful, and her savoury recipes a complete disappointment, so y’know. These whip up in a snap, especially if you have a food processor.  I don’t normally advocate the use of anything but a good wooden spoon to mix baked goods, but it really is so super-fast to do these in a food processor it kind-of blows my mind.

These don’t keep, so you have to eat them the day you make them.

Nigella tops them with a royal icing; hers is kinda gloopy, but it does the trick.  I’ll hunt around for the recipe.

Ingredients

1/2 cup unsalted butter, softened
1/2cup  sugar
2 large eggs
3/4 cup self-rising cake flour
1/2 teaspoon vanilla extract
2-3 tablespoons milk
12-cup muffin pan lined with 12 paper baking cups

Directions

1.  Preheat the oven to 400ºF.

2.  Put all ingredients except milk ina food processor, mix.

3.  Pulsing food processor, add milk through funnel to make a soft consistency dough.

4.  Spoon into cupcake liners.  I know it doesn’t look like enough, but just scrape every bit from inside the processor and try to make the amounts equal in each cup.  They rise quite a bit.

5.  Bake 15-20 minutes (keep an eye on them after 10) until they’re golden brown on top.

6.  Take the cakes out of the tin and place them on a wire rack to cool

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