You will need:
4.4 oz unsalted butter
4.4oz caster sugar
2 large eggs, beaten
1/2 tsp vanilla extract
4.4 oz self raising flour
2 tsp baking powder
2 tsp milk
For the topping:
4 tsp clotted cream
a handful of raspberries
a handful of strawberries
blueberries for decoration
Method:
One thing I always forget is PRE HEAT. Yeah this is pretty key and I tend to be having a rap off with myself and totally forget you gotta warm that oven yo. So Preheat the oven to 180C.
Cream the butter and sugar together until light and fluffy, add each egg one by one, don't get all eager beaver and throw them in because you need to make sure the mixture is stirred well between each addition of ingredient. Stir in the vanilla extract and sift the flour and baking powder into the bowl until the mixture is smooth. Spoon the mixture into the cupcake cases it should make around 12 depending how generous you are, if you're like me it will make more like 10 because I like the cake case to look full, its not about a half stepping job.
Bake for 20 minutes and let them cool on a cooling rack so the sponge has room to air.
Now for the topping I was racking my brains and raided the fridge and came up with this summer berry topping which compliments the simple vanilla sponge really nicely. Simply mix the clotted cream with the crushed raspberries and strawberries and swirl over the top of the cooled sponges, add the blueberries for the full berry bonanza.
Listen to this whilst you bake and not only will you bake some pretty vibing cakes but you will probably feel pretty haps about life too...
