->Cupcakes 03 <-

1/2 cup plus 1 tablespoon soft butter

1/2 cup plus 1 tablespoon sugar

2 eggs

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

2 teaspoon vanilla extract

2 to 3 tablespoons milk

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

temperature. Preheat the oven to 400 degrees F.

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

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

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

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

15 to 20 minutes. They should have

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

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

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

Royal Icing

2 large egg whites (or substitute powdered egg whites)

3 cups confectioners' sugar

1 teaspoon lemon juice

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

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

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

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

you reach the right spreading consistency for the cupcakes.