This is the cupcake, or I should say fairy cake as they were then, recipe that my Mum taught me when I was about 5 years old. We used to finish ours as butterfly cakes with a little bit of butter icing. These ones have evolved more in the style of cupcakes. I usually measure everything in metric when baking but when it comes to these cakes it's in my head in ounces.
60z caster sugar
60z self raising flour
1. Preheat oven to 180c.
2. Beat the butter and sugar until light and fluffy. Add eggs and beat. Finally add flour and mix until smooth.
3. Put into individual cupcake cases and bake until golden springy to the touch (around 15 - 20 mins).
1 tsp vanilla extract
I don't have the exact quantities for the topping - I just adjust until it all tastes right! I finished with mine with some Rainbow Sugar sprinkles that I got in Dean & Deluca in NYC.