The kids will love to get involved with these. But they are not just for kids. If you want a more grown up cupcake, try adding lemon zest to the sponge and make the frosting with lemon juice, rather than milk.
Ingredients for 12 cupcakes:
112g margarine
112g self-raising flour (you can use gluten free)
112g white sugar
2 eggs
1 teaspoon vanilla extract
Frosting:
190g icing sugar
60g butter
1 tablespoon milk
Sugar sprinkles
Whisk the sugar and margarine together until light and fluffy. Add the eggs and continue to mix well. Then add the flour and the vanilla extract. Use a spoon to make sure that all the flour is properly mixed in.
Using a dessert spoon, put the mixture into 12 cupcake cases, filling them to about three quarters full.
Bake for 20 minutes at 180 degrees. Leave the cupcakes to cool before you put the frosting on.
For the frosting, whisk the icing sugar and butter with 1 tablespoon of milk. The more you whisk the frosting, the lighter and easier to manage it will be, so I whisk for at least 4 minutes. Add the second tablespoon of milk if you need it, a drop at a time because you might not need it all.
Put the frosting onto the cooled cupcakes with a teaspoon and swirl the mixture around with a clean finger. Then decorate with sugar sprinkles. Put the cupcakes in the fridge for around 10 minutes for the frosting to set.
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