* 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
Special equipment: 12 bun muffin pan, lined with muffin papers.
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.
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
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.
Ice with 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.