There are things called “cupcakes” and they are very elaborate and I don’t make them. I make cakelings. Glad we’ve cleared that one up!

Basic cakeling recipe: Makes 12.

Pre-heat oven to 180C.

Melt 2 ounces of butter or marge. Put cake cakes into patty tins. Sift 4 ounces of sugar into mixing bowl.

Pour melted butter onto sugar, whisk together. Add 1egg, whisk some more.

Fold in 2 ounces of SR (patisserie) flour, or plain (tout usage, all purpose) flour with appropriate baking powder and salt.

Divide evenly between cake cases.

Bake for 15-20 minutes. Cool on rack.

Things to add

Chocolate chips — 2 ounces, add with the flour.

Raisins or other dried fruit — 2 ounces, add with the flour.

Chocolate — add an ounce of cocoa with the flour, and slightly descrease the flour.

Apple, peeled, cored and chopped — add just after the egg and coat with batter as fast as you can to avoid browning.

Lemon — juice and zest, add with the egg. Ditto orange. Increase flour by about half an ounce.

Iced and decorated — you can ice and decorate any of these variants.

Scaling up and down

The essential thing with cakelings is that it’s 2 ounces of everything per egg. You can make as much or as little as you like in units of 2 ounces per egg.

Making this recipe into a Victoria Sponge or layer cake

I do this all the time. Use 2 or 3 eggs and a lined 6 inch sponge pan, and bake for slightly longer.