How to make a soft, classic sponge…
50g Caster Sugar
50g Salted Butter
50g Self-Raising Flour
1 Medium Egg
Makes 6 Cupcakes
Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4).
Place paper cases into a muffin baking tray.
Using an electric whisk or wooden spoon, beat the butter and sugar until light and fluffy. Beat in the egg and fold in the flour.
Bake in the oven for 15 – 20 minutes.
After 15 minutes, see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, pop the cakes back in the oven for a few more minutes.
Lift the cupcakes out of the muffin tin and leave on a wire rack to cool.