Cupcakes 🍰

The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for "a light cake to bake in small cups" was written in American Cookery by Amelia Simmons. ... In the early 19th century, there were two different uses for the term cup cake or cupcake.

And now, I'll teach you how to bake cupcakes. 😁

INGREDIENTS
250g unsalted butter, softened
250g caster sugar
250g self-raising flour
Pinch of salt
4 medium eggs
4 tablespoons milk
Ice-cream scoop (optional)
2 x 12-hole muffin tins, lined with paper cases

Step 1: Set the oven to 190C, gas 5.
Step 2 : Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.
Step 3 : Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.
Step 4 : Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.
Step 5 : Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.