Sweet Crunch Cupcakes
- 1 large egg
- ½ cup sunflower oil
- ½ cup milk
- 2 ½ cups self-rising flour (sifted)
- 1 teaspoon Baking powder
- ¾ cup superfine caster sugar
- 1 teaspoon vanilla extract
- ½ cup pearl sugar
How healthy are the main ingredients?egg
Suggested variation; these sugar nibs make a lovely crunchy topping for any muffins, but they are particularly good for fruit flavours - try adding 100 g of summer berries to the mixture.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
Beat the egg in a jug with the oil and milk until well mixed.
Mix the flour, baking powder and sugar in a bowl, then pour in the egg mixture and stir just enough to combine.
Divide the mixture between the paper cases and sprinkle with sugar nibs, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.