120g self-raising flour
1 tsp baking powder
120g caster sugar
2 eggs
120g butter
1 tsp vanilla extract
For chocolate cupcakes subsitute 30g of flour for cocoa powder.
For the icing -
120g icing sugar
15ml warm water
Preheat over to 180°C/Gas 4. Line 8 ANTA small mugs with muffin cases.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time until fully combined and mix through the vanilla extract.
Slowly sift in the flour (and cocoa if making chocolate) and fold through the mixture.
Carefully spoon into the mugs and bake for 8-10 minutes until springy to the touch.
Once they are cool, remove them from the mugs.
Mix the icing sugar and water together in a bowl. Dip the cupcakes in the icing.