To qualify for midnight baking I think the recipe should be: quick; have a list of ingredients that will always be in the cupboard; be simple enough that you can vary it to suit your tastes and use up whatever you might have hanging around.
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Today also happens to be Beth's birthday! She is kissing goodbye her 20s and crossing over into the dirty thirties - welcome Beth and happy birthday!I made some cupcakes for last night's party. My version had chocolate icing, to which I added some peppermint extract and then smashed up a peppermint crisp and sprinkled the crumbs over the top. Just like that - we had choc mint cupcakes!
The following recipe you can vary as much as your imagination will let you.
Ingredients - makes 12 large cupcakes or 24 little ones
1 cup sugar
2 cups self-raising flour
2 eggs
6tbsp of melted butter
1 cup milk
1/2 tsp vanilla extract (or any other flavouring you like)
Preheat oven to 170C degrees. Lay out your patty pans on a tray.
With an electric mixer, beat the sugar, vanilla, butter and eggs until creamy.
Sift in one cup of the flour and mix well. Add the milk a little at a time and continue to mix well. Add the last cup of sifted flour and mix well.
Spoon the batter into the patty pans and cook for 20-30 minutes. (If you're making really little diddy ones, check the cooking time after 15 minutes.)
Allow the cupcakes to cool completely before you ice and decorate them.
Enjoy!
