Easter cup cakes

Ingredients

• 125g butter
• 125g sugar
• 125g SR flour
• 2 eggs

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Preparation

• Place 8-10 cup cake cases into a muffin tray, this help hold the shape of the cup cake.
• Place butter & sugar in a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.
• Add one egg at a time and whisk in between both additions.
• Sift flour into mixture and fold gently through with a metal spoon so not to loose all the air that has been beaten in.
  
• Bake in oven for 25- 30 minutes or until an inserted knife comes out of the sponge clean.
• Allow to cool before removing from tin.

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