Tried this recipe a few days ago to satisfy our cupcake cravings. Not difficult, should be pretty easy for experienced bakers (unlike myself). Turned out surprisingly good. Very buttery (just the way I like it) with an incredibly moist texture. Not at all oily. Plus, we got to unleash our inner artists and decorate the cakes ourselves. You just gotta love cupcakes.
(not actual results)Ingredients
115 g/4oz unsalted butter
115 g/4oz caster sugar
2 eggs, beaten
115 g/4oz self-raising flour
Icing and decoration
200 g/7oz icing sugar
about tbsp warm water
a few drops of food colouring (optional)
sugar flowers, hundreds and thousands, glace cherries, and/or chocolate strands, to decorate.
1. Preheat oven to 190°C/375°F/Gas mark 5. Place 16 paper bun cases into a shallow bun tin.
2. Place butter and caster sugar in a large bowl and cream together with a wooden spoon or electric mixer until pale and fluffy.
3. Gradually add the eggs, beating well after each addition. Fold in the flour lightly and evenly using a metal spoon.
4. Divide the mixture evenly between the bun cases and bake in the preheated oven for 15-20 minutes. Cool on a wire rack.
5. For the icing, sift the icing sugar into a bowl and stir in just enough water to mix to a smooth paste that is thick enough to coat the back of a wooden spoon. Stir in a few drops on food colouring, if using, then spread the icing over the fairy cakes and decorate as desired. (for the last batch, I got adventurous and added some coffee powder into the mixture for a coffee-flavoured icing)
Makes 16.
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