Friday, February 15, 2008

Classic Cupcakes

2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
4 oz butter, melted, cooled
2 eggs, beaten
1 teaspoon Vanilla Essence
Sprinkles and lollies, to decorate

1 1/2 cups pure icing sugar
Pink food colouring, optional
1 to 1 1/2 tablespoons water

Preheat oven to 400 F. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the center.
Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.

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