If anyone gets really creative send me a picture and you might see it on the blog! (That actually goes for any recipes - I love to see other peoples kitchen creations).
- 125g unsalted butter, softened
- 125g caster sugar
- 2 eggs
- 125g self-raising flour
- 1/2 tsp vanilla
- 2-3 tbsp milk
- 500g packet instant royal icing*
Preheat oven 200C. Line a 12-whole muffin tin with patty cases (you can find loads of pretty ones in kitchen shops and online).
This is easily made in a food processor. Just add all the ingredients except the milk and process until smooth. Slowly add the milk 1 tablespoon at a time until it is a soft, dropping/pouring consistency.
If you don't have a food processor, first cream the butter and sugar with an electric mixer (or by hand with a sturdy whisk, which would be quite a work out!). Add the eggs and vanilla, and gradually add the flour a spoonful at a time. Add the milk as above.
There isn't much mixture, but a little goes a long way. Fill each muffin-whole evenly (about half to 2-thirds full). Bake for 15-20 minutes until risen and golden. Remove to a wire rack to cool.
Once the cupcakes are cool, slice off the tops so you have a relatively flat surface to ice (you can keep the sliced off bits to do butterfly cakes if you like) make up the icing according to packet instructions. If you use only one colour for the icing, you'll probably only need half the packet but keep it handy just in case. Add a few drops of the colour of you choice and spoon over cupcake, filling to top of wrapper and smoothing off. Top with you decoration of choice, pressing it gently into the surface of the icing.
*If you can't get instant royal icing, follow this recipe.