4 eggs
1 cup Chelsea White Sugar
1 cup flour
1/2 tsp baking powder
1 tsp Vanilla essence
(extra sugar to sprinkle)

Preheat oven to 180°C. Well grease or oil spray 12 paper cupcake cases and sprinkle the sides and base with sugar. Beat eggs with an electric mixer or whisk until pale and fluffy. Slowly, one tablespoon at a time, add the Chelsea White Sugar and continue beating. Fold in the flour and baking powder and stir in the vanilla. Pour into the prepared cupcake cases. (These stand up beautifully). Sprinkle extra sugar lightly over the cake surface and bake for 20 to 25 minutes for individual cupcakes. The top should be crackled golden and crusty - cool on a wire rack.