This is adapted from my Grandma and Mum‘s recipe which they have handed down. The milk just adds the extra moisture which I find is better than adding another egg.
I recently made a batch of these for a work place celebration (first time my baking has gone outside the home!) and they were described as ‘heavenly‘, ‘light‘ and ‘the fluffiest cup cake ever‘.
Pre heat the oven to 180 (fan oven). Line a 12 space cup cake tray with cases.
Sieve the flour, sugar and baking powder into a bowl. Add the low fat spread, eggs and vanilla essence and mix with an electric mixer for 2-3 minutes until smooth.
The mixture should be at dropping consistency but add the milk to thin it out if it‘s too thick.
Fill the cup cake cases just over half way or 3/4 if using muffin cases.
Place in the oven and bake for 20 minutes until golden brown. The sponge should bounce back if pressed lightly. Leave to cool for a few minutes then move to a wire rack to cool.
The cup cakes will be ready to decorate once cooled. Butter icing (75g butter/low fat spread, 150g icing sugar and a few drops of vanilla essence) always goes down well or just plain glazed icing topped with whatever glittery/edible decoration you wish.
Any flavouring can be added to the basic mixture. A couple of tbsp of cocoa powder or a drop of bright food colouring is a fun, creative addition.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.