Cupcakes with Royal Icing
A very easy recipe for cupcakes that works every time. The Royal Icing adds a smoothness and style to the appearance and taste.
Makes: 12 cupcakes
125 grams self-raising flour
125 grams caster sugar
125 grams soft unsalted butter
2 large eggs
½ teaspoon vanilla extract
2 tablespoons milk
cake decorations (wafer roses, sugar flowers, sprinkles,or your favourite sweets/candies)
Preheat oven to 200C/400F.
Place muffin cases onto a flat baking tray or muffin pan.
Place all ingredients in a processor and blitz until smooth. Add milk to make a smooth dropping consistency.
Add mixture evenly to the muffin cases and bake for 15 to 20 minutes or until cupcakes are cooked and golden on top.
Allow to cool.
Once cool, make a batch of Royal Icing and coat each cupcake with a generous coat.
Yield:sufficient to generously ice 12 cupcakes
*2 large egg whites (or substitute powdered egg whites)
3 cups icing sugar
1 teaspoon lemon juice
Combine the egg whites and icing 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.