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WARM WATER SPUNGE CAKE – CUPCAKES

WARM WATER SPUNGE CAKE – CUPCAKES
3 large eggs
280 ml sugar
3 1/2 teaspoon baking powder
375 ml flour
3 tablespoons butter
200 ml water
Beat eggs and sugar until white and fluffy.
Fold in flour.
Sprinkle baking powder over.
Boil butter and water and pour over mixture immediately.
Fold in well.
Pour into 2 prepared baking tins or into cup cake moulds.
Bake at 180ºC for 20 min or at 160ºC for fan ovens.
Cupcakes 15 to 18 minutes.
Recipe posted by Anneliese Niemandt