These little cup cakes are dead easy! The recipe is basically Nigella Lawson’s from her book How to be Domestic Goddess. It all happens in the food processor!
Ice however you like – I chose a strawberry buttercream with real strawberries and a lemon glaze. My piping skills are pretty bad – something I need to learn to perfect!
Ingredients
Cupcakes
125g self-raising flour
125g caster sugar
125g butter
2 large free-range eggs
1/2 teaspoon vanilla extract
2 tblsp milk
Strawberry Buttercream Icing
75g strawberries
1 tsp lemon juice
50g butter, softened
250g icing sugar, sifted
Lemon Icing
2 tblsp lemon juice
Enough sifted icing sugar to make a thick but spreadable icing.
Method
Cupcakes
Preheat the oven to 180 degrees C and line a muffin tin with cup cake cases.
Put all the ingredients except the milk in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.
Spoon mixture into the cases, filling the cases equally.
Place the tin in the oven and bake for 15 minutes or until the cup cakes are cooked and golden on top.
Take the cup cakes in their cases out of the tin and cool on a wire rack.
Ice half with the strawberry buttercream and the other half with the lemon icing.
Strawberry Buttercream Icing
Put the strawberries and lemon juice in a food processor and whiz to purée.
In a separate bowl, cream together the butter and icing sugar until combined, then gradually add the strawbewerry purée, beating continuously.
Lemon Icing
Mix the lemon juice with the icing sugar in a bowl until you achieve the desired consistency.
The Quirk and the Cool 