Because we all needed another excuse to eat more cake: it’s national cupcake week, hurray! I have posted this super easy, fool and fail proof recipe before, but given the current celebratory cake mood, here goes:
1 – 1 – 2 – 3 – 3 YOSEF
3 Flour (self-raising)
plus bits and bobs to decorate the cupcakes
You can use the yoghurt cup to measure the other ingredients. Just in case your housewife abilities are even worse than mine, here’s a killer tip: use a neutral vegetable oil as opposed to olive oil. Mix all well together with a hand mixer.
Preheat oven to 180°C (160°C fan or 350°F or gas mark 4) and line a muffin tray with cupcake cases. Fill them about two-thirds full. Bake 20 to 25 minutes until golden brown. Let them cool completely before spooning on the icing. And don’t prepare the icing too long before using it, it will turn rock hard quickly. For the icing:
110g unsalted butter
60 ml milk
1 teaspoon vanilla extract
500g icing sugar
Mix all ingredients and half of the icing sugar until smooth. Slowly pour in the second half of the sugar until smooth and creamy. Divide into different bowls to add a few (i.e. 2 or 3, no more!) drops of food colouring or lemon zest. Spoon onto the cupcakes with a palette knife. More adventurous cupcake bakers can try using an icing bag with different nozzles. Decorate after personal taste and according to what your cupboard has on offer.
Next week: National Fitness Week. And one and two and three and four!*