125g (4 ounces) Margarine or butter (Stork is perfect for cakes)
125g Caster sugar
125g Self-raising flour
This recipe makes 12 cupcakes. If you want more, simply double as many times as needed (you can never have too many cakes...)
Preheat your oven as it doesn't take longer than around 10 mins to make this mixture. Gas mark 4 or 180 degrees.
Measure out the ingredients and beat the eggs before mixing it all together in a bowl. If you have a food mixer it's even easier. Mix until smooth and don't over-mix it, as it doesn't usually take long.
You need a 12-hole muffin tin and some cake cases to line them, then you simply spoon a tablespoon of the mixture into each.
Put them in the oven for 15-18 mins (don't open the door before then) and you can check they're done by pressing the top of the cakes gently with your finger – if they spring back they're done, if there's a finger dent in there they're not (eeep)!
Let them cool down in the tin for a little bit. Then add your icing and decorations, and enjoy!