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Stork's basic Cupcakes

Sometimes simple is all you need! Here's our trusty recipe for our super quick & easy cupcakes and delicious Stork with Butter icing.
  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Stork's basic Cupcakes


  • 115g Stork with butter
  • 115g caster sugar
  • 2 eggs, large
  • 140g self-raising flour, sieved with
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla essence
  • 85g Stork with butter
  • 225g icing sugar
  • 1/2 tsp vanilla essence
  • 2 tbsps milk

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. To makes cakes, place all the ingredients together in a mixing bowl and beat together with a wooden spoon (or electric mixer, if you prefer) until well mixed 2 - 3 minutes. Place teaspoons of the mixture in 12 cupcake paper cases.
  2. Bake on the second shelf from top of a preheated oven at 190°C, 170°C fan, Gas mark 5 for 15 - 20 minutes. Cool on a wire tray.
  3. For easy vanilla icing, beat together the Stork with butter, icicng sugar, vanilla extract and milk until smooth, light and creamy. If adding food colour, mix in toward the end.
  4. Use to pipe or spread over cupcakes as desired and decorate!