Pour the batter into the muffin-pan cups. Bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool in the pan on a wire rack for 10 minutes.
Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 cupcake cases. Place the butter in a mixing bowl and whisk together with the caster sugar until light and fluffy.
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