Cup cakes are versatile little cakes that can be made for any occasion. They are a real family favourite and regularly appear on village cake stalls at a quarter of the price you would pay at bakers or supermarket. The joy of making cupcakes is that having mixed up this basic recipe you can divide up the raw mix and add other flavourings such as coffee, chocolate, even fresh fruits if you want to ring the changes. Children love making cup cakes as they enable them to use their imagination when decorating the tops.

YOU WILL NEED: 4oz (125g) butter that has been softened 4oz (125g) caster sugar Two large free-range eggs 4oz (125g) self-raising flour 2-3 tbspns milk One drop vanilla essence 12 paper cases Topping of your choice.

Method: Turn the oven to 200C/400F or gas mark 6.

Place the softened butter and sugar into a bowl and stir well with a wooden spoon until the mix becomes creamy.

Beat in the eggs one by one and then stir in the flour and vanilla essence.

Add just enough milk to bring the mix to a soft dropping consistency.

Place the paper cases on a flat tray or muffin tins, divide the mixture between the 12 cases and place into the hot oven for about 15 minutes, or until they have risen and turned a delicious brown.

When the cakes have cooled, decorate with butter icing, royal icing, chocolate or any other topping that takes your fancy.