These cupcakes (or fairy cakes) are based on a recipe for a traybake cake.
250g softened butter , plus extra for greasing
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
150ml creme frache – the recipe calls for yoghurt, but I didn’t have any.
1 tsp vanilla extract
handful of choc chips
To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, creme frache and the vanilla in a large bowl with an electric whisk until lump-free. Stir in the choc chips. Spoon into the tin, then bake for 15-20 mins until golden and risen and a skewer poked in comes out clean.