Cupcakes

2017-02-10
  • Yield : 12
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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Ingredients

  • 1 stick 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 teaspoons vanilla extract
  • 2 to 3 tablespoons milk
  • Royal Icing, recipe follows
  • *2 large egg whites (or substitute powdered egg whites)
  • 3 cups confectioners' sugar
  • 1 teaspoon lemon juice

Method

Step 1

Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.

Step 2

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.

Step 3

Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 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.

Step 4

Ice with Royal Icing.

Step 5

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.

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