[cake batter]
- 150g unsalted butter
- 125g self-raising flour
- 60g golden (raw) caster sugar
- 65g light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2-3 tbsp milk
[icing]
- 150g unsalted butter
- 250-300g golden icing sugar*
- 1 tsp vanilla extract
- 2-3 tbsp milk
*I wrote about where to find golden icing sugar here
Preheat oven to 200C and place muffin cases into a 12-whole muffin tin.
To burn butter, put it in a small saucepan over medium heat and stir until it turns a dark golden colour. Take it off the heat and pour through a sieve to remove any sediment. Set aside to solidify, but don't put it in the fridge. You want it solid, but not cold. It should do fine at room temperature. If its a hot day, wait until it has set to preheat your oven.
Place butter, sugars and vanilla into a bowl and cream with an electric mixer. Add eggs one at a time, followed by a spoonful of flour. Slowly add flour, and then enough milk to make a smooth, soft mixture. Nigella describes this as a "dropping" consistency.
Alternatively, you can throw all the ingredients (except the milk) into a food processor and process until smooth. Add the milk until it reaches that "dropping" consistency.
Divide the batter amongst the tin and bake 15-20 minutes.
Meanwhile, get started on the icing. Burn the butter in the same way as above, and sieve to remove and sediment, and set aside to solidify. When it is, beat it with half the icing sugar in an electric mixer until its very stiff. Add 1 tablespoon of milk at a time, followed by some more sugar. When all used up, add the vanilla.
Once the cupcakes are cooled, spread over the icing. No fancy stuff, just lump it on thick. These are rustic cupcakes.
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