Recipe contributed by Erin Randall.

makes approx. 24


  • 1 ½ Cups plain flour
  • 1 ½ teaspoons baking powder
  • 125g butter, at room temperature
  • ½ cup CSR SMART™ White Sugar
  • 2 eggs, lightly beaten
  • 80ml milk


1. Preheat oven to 1800C

2. Line muffin or cupcake tray with cupcake cases. You can use a mini cupcake tray, you may need to adjust the baking time to suit.

3. Sift flour and baking powder.

4. Cream butter and sugar until sugar is completely dissolved and colour is pale. Gradually beat in eggs until mixture is thick and creamy.

5. Using a metal spoon, fold in half the flour, mix until well blended. Lightly fold in the milk and then the rest of the flour. Blend well.

6. Spoon mixture into cupcake cases, about ¾ full.

7. Bake for 15-20 minutes. Cupcakes are done when they feel springy to touch, alternatively, insert a metal skewer into the centre and ensure it comes out clean and dry.

8. Leave in tray for 5 minutes before cooling on cake rack.

9. Ice when completely cooled.