Ingredients Jump to Instructions ↓

  1. Cupcakes

  2. 1/2 cup plus 1 tablespoon soft butter

  3. 1/2 cup plus 1 tablespoon sugar

  4. 2 eggs

  5. 3/4 cup all-purpose flour

  6. 1/2 teaspoon baking soda

  7. 1 teaspoon baking powder

  8. 2 teaspoon vanilla extract

  9. 2 to 3 tablespoons milk

  10. Take everything you need out of the fridge in time to get to room

  11. temperature. Preheat the oven to 400 degrees F.

  12. Put all of the ingredients for the cupcakes except for the milk

  13. into a food processor and blitz until smooth. Pulse while adding

  14. the milk down the funnel, to make a smooth dropping consistency.

  15. Divide the mixture between a 12-bun muffin tin lined with muffin

  16. 15 to 20 minutes. They should have

  17. risen and be golden on top. Let them cool a little in their tins

  18. on a rack, and then take them carefully out of the tin to cool in

  19. their papers, still on the wire rack. Ice with Royal Icing.

  20. Royal Icing

  21. 2 large egg whites (or substitute powdered egg whites)

  22. 3 cups confectioners' sugar

  23. 1 teaspoon lemon juice

  24. Combine the egg whites and confectioners' sugar in a medium-size

  25. mixing bowl and whip with an electric mixer on medium speed until

  26. opaque and shiny, about 5 minutes. Whisk in the lemon juice, this

  27. will thin out the icing. Beat for another couple of minutes until

  28. you reach the right spreading consistency for the cupcakes.


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