Cupcake batter
Ingredients (makes 12 cupcakes):

• 125g sugar
• 125g softened unsalted butter
• 125g plain flour
• 2 eggs
• 1 tablespoon of vanilla extract
• 1 teaspoon of baking powder
• 1/2 teaspoon of bicarb
• Appoximately 3 tablespoon of milk

How to make:

1. Cream the butter and sugar together until smooth
2. Add the eggs gradually one at a time
3. Pour in the rest of the ingredients except the milk. Mix well
4. Gradually add the milk until you get a droopy consistency
5. Pour the batter into your muffin tin (which are already lined with muffin cases)
6. Put it in an already preheated oven at 200C for 15-20 minutes

Royal Icing
Ingredients:

• 2 large egg whites (or substitute powdered egg whites)
• 3 cups icing/confectioners’ sugar
• 1 teaspoon lemon juice

How to make:

1. Combine egg whites and icing sugar in a mixing bowl
2. Whip manually (or electrically) until it is opaque and shiny
3. Add the lemon juice and continue to whip until it is blistering white

Optional: Decorate it with rainbow sprinkles.

Serve immediately or wait till icing hardens.
Also optional: Cry in bed later because you’ve gained a few pounds.

This entry was posted on Friday, June 1st, 2007 at 8:22 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.