Prep 10 mins
Cook 25 mins
Chelsea Sugar recipe
- 1. Preheat oven to 180°C Well grease or oil spray 12 paper cupcake cases and sprinkle the sides and base with sugar.
- 2. Beat eggs with an electric mixer or whisk until pale and fluffy. Slowly, one tablespoon at a time, add the sugar and continue beating. Fold in the flour and baking powder and stir in the vanilla.
- 3. Pour into the prepared cake tin or cupcake cases. (These stand up beautifully if placed in a muffin tin.) Sprinkle extra sugar lightly over the cupcake surfaces and bake for 20 to 25 minutes.
- 4. The top should be crackled golden and crusty - cool on a wire rack.