CUPCAKES
 MNTWINSFAN8791
INGREDIENTS

125g self-raising flour
125g caster sugar
125g soft unsalted butter
2 eggs
Half a teaspoon real vanilla extract
Approximately 2 tablespoons milk
1 packet instant royal icing food colouring – for preference, colour pastes specialist cake decorations of choice
e.g. wafer roses, sugar flowers, dolly mixtures, and sprinkles
1 x 12-bun muffin tin
12 muffin papers
INTRODUCTION

As featured on the ITV Nigella show. From Nigella's book How To Be A Domestic Goddess.
METHOD

1.Preheat the oven to 200C and line the tin with the muffin cases.
2.It couldn't be simpler to make cup cakes: just put all the ingredients except for the milk in the processor and then blitz till smooth.
3.Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour.
4.Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
5.I know it looks as if you'll never make this scant mixture fit 12 bun cases, but you will. I promise you this mixture is exactly right to make the 12 cup cakes, so just spoon and scrape the stuff in, trying to fill each case equally, judging by eye only of course.
6.Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.
7.Once they're cool, make up a big, uncoloured batch of royal icing, and then remove a few spoonfuls at a time to small bowls.
8.Using a bamboo skewer, add small dots of colours from the paste-tubs, stirring with a teaspoon and then adding more colouring, very slowly, very cautiously (pastel works best here, whatever your everyday aesthetic) until you get the colour you want.
9.Use teaspoons to coat the cupcakes with icing and leave each a moment to dry only slightly, on the surface, before sticking on a rose, daisy or whole stash of decorations.



REVIEWS

Absolutely delightful!

aussie_chick56

This is so easy to do. Takes me no time and I have made it so many times that I know it by heart! And the kids love to help of course which adds to it's appeal.

Rissy

These cupcakes are fantastic! My previous attempts at cupcakes have left me with sticky messes but these were PERFECT!

Radish

Is there a way to replace the self-raising flour through flour and baking soda? If yes, how much baking soda would I need for this recipe? Thanks in advance for your help!

chuchichaeschtli

For chuchichaeschtli - you need, for a sponge cake, 3tsp baking powder for every 225g of plain flour - hope that helps. This is the best cupcake recipe ever - I return to it again and again!

cherryames

the cupcakes was really soft and spongy. I loved it. I made a dozen and served it for tea with my cousins. They said i "pandai" make cup cakes, "pandai" in Malay means Clever. Well i told of course i saw nigella's show. Only that i didn't have the cup liners. and icing. but it was still delicious

sivagamibites

i used the muffin cases has stated but i personally felt they are way to big for fairy cakes has they remind me to much of muffins. I gonna use fairy cake cases next time.

holey
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