Bulk Cupcakes

Makes 48 cupcakes



400 g butter
420 g (500 ml) Huletts Castor Sugar
8 large eggs, beaten
10 ml vanilla essence
420 g (750 ml) cake flour
15 ml Moir's Baking Powder
2 ml salt




  1. Preheat oven to 180ºC.
  2. Cream the butter and castor sugar until light and creamy.
  3. Add the vanilla essence.
  4. Add the beaten eggs slowly with the mixer running.
  5. Add the flour, baking powder and salt.
  6. Mix to a creamy dough.
  7. Spoon mixture into paper cups (¾ full) and bake for 10 - 12 minutes until done.
  8. Remove from oven and allow to cool completely before decorating.

Tip: Use a piping bag to pipe the dough into the paper cups.