Preheat the oven to 180C.

Weigh the egg(s) (in their shells); 5/6 eggs are almost equal to a pound. Weigh equal amounts of the other ingredients.

Cream the butter and sugar until light and fluffy.

Add the flour and eggs alternatively, beat after each addition.

Spoon the batter into a greased pan / muffin tin. (Fill the cups almost full as the cupcakes doesn't rise much.)

Bake for 15 - 30 minutes, test doneness often. Let it cool.