I need bun recipes (the small cakes) ?

I never use scales.


4 large tbls s-r flour


2 large tbls sugar


2 large tbls butter


1 large egg %26amp; a little milk as needed


cream sugar %26amp; butter together until pale


add the egg %26amp; 1 tbls of flour beat well then then add the flour a little at a time and milk if needed, when mix't should be very thick %26amp; stick to bowl when held upside down [but dont do that just in case] half fill cases bake 15-20 mins depends on oven this recipe is 70 ys old should tast like haven.I need bun recipes (the small cakes) ?
Ingredients





cupcake:


1 cup of white flour


1/4 of a cup of wheat flour


1 cup of brown sugar


1/4 of a teaspoon of salt


3 tablespoons of unsweetened applesauce


1 1/8 cups of water


1/2 of a teaspoon of vanilla extract


1 tablespoon of white vinegar


1 teaspoon of baking soda


1/2 of a cup of chocolate chips


1/3 of a cup of cocoa powder


icing:


2 or 3 pinches of salt


3/4 of a cup of reduced fat peanut butter


3/8 of a cup of powdered sugar








Directions:





Mix the dry ingredients together. Mix the wet ingredients together and then add them to the dry ones. Add the chocolate chips - they will sink. It is a good idea to use a 1/4 of a cup and scoop out the batter (make sure you get it from the bottom so that there are chocolate chips in it) and spoon it into FOIL muffin cups or a greased muffin pan. NOT PAPER! The cupcakes stick to them and you can not get them out unless you have magical powers. Bake at 375 degrees Fahrenheit for 25 minutes.





To make peanut butter filling: mix everything together. You should fill each cup cake with about (a little more) 1/2 of a tablespoon of it.





When cool enough to handle, cut out big holes in the top of the cupcakes and fill with peanut butter filling device. Spread it out a bit and put the big chunk of cake back on and press it down a wee bit.

I need bun recipes (the small cakes) ?
Vanilla cupcakes








Makes 12











Preparation time less than 30 mins





Cooking time 10 to 30 mins























Ingredients


250g/9oz unsalted butter, softened


250g/9oz caster (superfine) sugar


4 eggs


1 tsp natural vanilla extract


185g/6陆oz self-raising flour


60g/2录oz plain (all-purpose) flour


185ml/6陆fl oz milk


sweets, to decorate


For the icing


250g/8戮oz white chocolate buttons


300ml/10陆fl oz sour cream











Method


1. Preheat the oven to 180C/350F/Gas 4. Grease a 12-hole 125ml/4陆fl oz non-stick muffin tray.


2. Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.


3. Divide the mixture among the muffin holes, then bake in the oven for 20 minutes.


4. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out onto a wire rack to cool.


5. Meanwhile, make the icing. Place the white chocolate in a bowl over gently simmering water.


6. Once the chocolate has melted, stir until smooth. Remove from the heat and cool slightly.


7. Gently beat in the sour cream until you have a thick, creamy icing. Spread the chocolate mixture onto the cakes and decorate each with a sweet.












8 oz/100g of self raising flour


8 oz/100g of sugar


8 oz/100g of Margarine/Butter


3 eggs





--


Mix together, adding extra ingredients if you wish, i.e. Chocolate chips, dried fruits, nuts.....


Then spoon into the cake cases in a baking tray and bake for 15 mins. 180*c





---


I like to decorate mine with white icing and sprinkles or melted chocolate with a choc button in the centre. Make sure you decorate when the cakes have cooled down.





---


EDIT: Yeah,cups would work fine. As long as you add the same amount of s.r.flour, sugar and butter it should be fine. Then just add 2 eggs, mix and then a 3rd egg if its a little stodgy/not runny. (after adding 3 eggs, if the mixtures still not very runny, add teaspoons of water until it becomes runny)
4 1/2 oz softened butter


4 1/2 oz caster sugar


2 eggs, lightly beaten


4 1/2 oz self-raising flour


2 tbsp milk





Preheat oven


Put butter, sugar in a bowl and mix till combined.


Add egg bit by bit


Sift in flour (half by half so u dont get lumps)


Put into little cake holders and put in oven (should be on gas 5)


Bake for 10-12 mins. Till firm (press your finger on one it should bounce back up)





This is tried and tested never fails :)





You an add food flavouring (coco powder/vanila extract/ginger etc) if you want to be fancy!)





**I forgot to add, put the milk in when your putting the flour in. And it should make 24 little cakes.
Easy peasy be-ro recipe





100 g (4 oz) margarine


100 g (4 oz) caster sugar


2 medium eggs


100 g (4 oz) Be-Ro Self Raising Flour








Basics


Cake Basics


Creaming Method


Remedies


Cake Remedies

















1 Heat oven to 180潞C, 350潞F, Gas Mark 4. Grease an 18 cm (7 inch) sandwich tins.


2 Cream margarine and sugar until light and fluffy. Beat in eggs, one at a time, adding a little flour with each.


3 Gently fold in remaining flour.


4 Place in prepared tins and bake for 20-25 minutes in 2 tins or 40-45 minutes in one tin.


5 When cool, fill with jam or cream. Dust with icing sugar.





this is a basicsponge mix just add to cake papers and bake in the oven 190 for about 15 minutes if you want chocolate ones omit 1 oz of flour and replace with 1 oz of cocoa









Flobo's answer is correct but she has the quantities wrong. 100g does not equal 8ozs. using 100g of each of self raising flour, sugar and butter, try two medium sized eggs to start with, and you can always add more if necessary, but 3 would make a very runny mixture.





EDIT: 1 US cup = 200g
I always google to find recipes I want