Sparkly cupcakes

0 likes 0 comments Recipe by Susie Kelly

Ingredients for 12 cupcakes

For the cupcakes
12 cupcake cases
125g plain flour
125g soft butter
125g caster sugar
2 eggs
1/2 teaspoon bicarbnate of soda
2 teaspoons baking powder
2 teaspoons real vanilla extract
2-3 tablespoons milk

For the icing
300g icing sugar
100g cream cheese
50g butter (must be at room temperature)
1 teaspoon vanilla extract
edible glitter to decorate

45 min · Easy

Directions

1. Preheat your oven to 200 degrees C (gas mark 6)
Place your cupcake cases into an ovenproof muffin tin (the cupcakes come out quite big)
Add all the cake mixture (except the milk) into a food processor and mix until smooth.
Add the milk and mix again (nb the mixture should just be able to drop off the spoon and not be too runny)
place the mixture evenly into the cupcake cases and bake for 15-20 minutes.

2. To make the icing, cream together the butter, icing sugar, vanilla extract and cream cheese with a spatular. Once the icing sugar has been absorbed you can use an electric whisk to form a creamy consistency.

3. Ice the cupcakes generously once they're cooled and decorate with edible glitter.

desserts November 13, 2011 20:22

Author Nigella Lawson & Penny Porchant