Can’t go wrong cupcakes

Step 1/5

• oven

Heat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Set about 18 paper cases in a bun tin. You may need to change the number of cases depending on the amount of cake mix.

Step 2/5

• 11⅛ g Soft margarine
• 11⅛ g caster sugar
• 11⅛ g Self-raising flour
• ¼ eggs
• ⅛ tsp baking powder

• bowl
• Electric mixer
• Scales

Mix all the ingredients together in a bowl for 2 to 3 minutes until they are smooth and well blended. For the best results, use an electric mixer.

Step 3/5

• 1 wire rack
• Paper cases

Pour the mixture into the paper cases leaving room for the cakes to rise. Put the tray in the oven and bake for 15 minutes until the cakes are risen and golden brown. To test if they are cooked, poke a skewer into the top of a few of them. If it comes out clean, they are cooked. Leave them to cool on a wire rack.

Step 4/5

• Chocolate (optional)

• microwave-safe bowl
• microwave

Once the cupcakes have cooled, you can ice them. To ice them with chocolate, put some chunks of chocolate in a microwaveable bowl. Put it in the microwave for 30 seconds, then take it out and stir it. Repeat until properly melted, then pour onto the cupcakes and leave to set.

Step 5/5

• Food colouring (optional)
• Warm water (optional)
• Icing sugar (optional)

To ice the cupcakes with icing, put 50-75g (2 to 3 oz) icing sugar in a bowl. Add some warm water, a little at a time, until it reaches the right consistency. Add some colour and/or flavour, then pour on the cupcakes. You can decorate the tops with marshmallows or sprinkles.

Enjoy your meal!