Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019


Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 375g all-purpose flour
  • 1½ tsp baking powder
  • A pinch of salt
  • 2 large free-range eggs at room temperature
  • 160g caster sugar
  • 180g Stork tub, melted
  • 2 tsp pure vanilla extract
  • 125ml JUST MILK
  • 100g milk chocolate
  • 80g semi sweet chocolate
  • 500g Icing sugar, sifted
  • 60ml JUST MILK
  • 60g Stork tub, softened
  • 2 tsp pure vanilla extract
  • A pinch of salt
  • Some sprinkles, marshmallows or sweeties to decorate
  1. Preheat the oven to 180°C and line a muffin tin with cupcake cases.
  2. Mix the flour, baking powder, and salt together in a medium bowl.
  3. In another bowl, beat the eggs and sugar with an electric mixer until light and foamy. Gradually add the Stork and vanilla extract while you’re beating.
  4. Turn the mixer down to a low setting and add half the dry ingredients, then add all the JUST MILK, and follow with the rest of the dry ingredients. Take care not to over mix the batter.
  5. Divide the batter evenly between the cases in the prepared tin (about 1/3 cup batter per cup cake).
  6. Bake for around 20-15 minutes or until a skewer pushed into the centre of the cakes comes out clean.
  7. Once cooked, place the entire tray on a cooling rack for ten minutes, before removing the cakes and leaving to cool completely.

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