These are one of the first things I learned to make (a long long time ago!) and whilst they might be called cupcakes over buns nowadays the recipe is still the same!
Basic Madeira Recipe (makes 12 average size cupcakes and 24 mini)
125g butter ~ softened
125g caster sugar
150g plain flour
1/4 tsp baking powder
2 eggs (medium size)
Flavouring: zest 1 lemon
Method:
Preheat oven to 190°c Gas 5
Line a cupcake tin with paper cases.
Using an electric mixer or a wooden spoon and mixing bowl beat the butter and caster sugar together until it is creamy and pale in colour. Beating well at this stage adds lots of air and helps make the cupcakes rise in the oven.
Wash the lemon and dry well. Zest it finely using the smallest side of your grater and add this to the butter/sugar mixture.
Whisk the egg in a measuring jug using a fork until it is frothy.
Sieve the flour and baking powder together.
Add a little of the egg to the butter/sugar mixture and beat in well. Add a dessertspoonful of the flour and beat this in.
Continue in this way until all the egg and flour is mixed in and you have a nice creamy mixture. If it is a little stiff add a dsp of lemon juice to loosen it out a little.
Spoon heaped tsps of the mixture into the bun cases.
Fill them 3/4 of the way up.
Bake for 8-10 mins (mini cupcakes) or 12-15 mins for larger cupcakes.
Remove from tin and cool on a wire tray.
Decorate with glacé icing and some finely grated lemon zest.
Enjoy!
