Nigella's Cupcake

Thanks to Nigella! I made this cupcake for my son 1st B'day goody box.
There were 5 mini cupcakes in an acrylic box. After couple trials on
recipes I found, I finally "tap my hammer" on Nigella's recipe.

Why? It is not because I love her show :D, the texture of the cake is
unbelievable soft, it just remind me of Hong Kong style butter cake.

Yet is not too creamy and solid, more like a sponge cake but it's not
too spongy. Well, I know, the more I try to decribe it to you, the more
confuse you will be :).

You just have to try it yourself & see what
I meant. On the recipe below, I reduce the amount of sugar & I add a
little bit more vanilla extract.


Ingredients

* 125 g self raising flour

* 100 g caster sugar (originally 125 g)

* 125 g soft unsalted butter

* 2 eggs

* 1 teaspoon pure vanilla extract (originally 1/2 teaspoon)

* 2 tablespoons milk


Directions

* Preheat the oven to 200C and line the tin
with the muffin cases.

* It couldn't be simpler to make cup cakes: just put all the
ingredients except for the milk in the processor and then
blitz till smooth.

* Pulse while adding milk, to make for a soft, dropping consistency,
down the funnel. Or using a bowl and wooden spoon, cream the
butter and sugar, beat in the eggs one at a time with a little
of the flour.

* Then add the vanilla extract and fold in the rest of the flour,
adding the milk to get the dropping consistency as before.

* I know it looks as if you'll never make this scant mixture
fit 12 bun cases, but you will. I promise you this mixture is
exactly right to make the 12 cup cakes, so just spoon and scrape
the stuff in, trying to fill each case equally, judging by eye
only of course.Put in the oven and bake for 15-20 minutes or
until the cup cakes are cooked and golden on top.
As soon as bearable, take the cup cakes in their cases out of the
tin and let cool, right way up, on a wire rack.

~ Source : Nigella Lawson's website www.nigella.com