Iced Cupcakes

Ingredients

115 g butter

120g superfine sugar ( i used 50g)

2 eggs, beaten

120 g of self raising flour      

½ tsp baking powder

1 tsp vanilla extract

For Frosting

170g icing sugar

2 tbsp of lemon juice

1 tsp of hot water

Few drops of food colouring

 Method

 ·         Preheat oven to 180c

·         Put the butter and sugar in a large bowl and use electric whisk, beat together until light and fluffy

·         Add eggs gradually, beating well after each addition.

·         Sift in the flour and baking powder and gently fold into the mixture. Stir in the vanilla extract

·         Spoon the mixture equally into the paper cups

·         Bake in the oven for 12-15 mins until springy to touch.

·         Transfer to a wire rack  and leave to cool.

 Frosting
 

 ·        Sift the icing sugar into a large bowl and gradually stir in the lemon juice and water until smooth.

·         Put half the frosting in another bowl and add in the food coloring (exceptional unless u want to create different colour frosting).

·         Spoon a little frosting on each cupcake and smooth the surface with a palette knife. Decorate with what you like ..

Sifting Flour

Sifting is the process of sending flour through tiny grates, whether using a flour sifter or a sieve. Often times flour that has been sitting in a container or bag will lump over time.  The sifting process aerates the flour, making it much finer, softer and able to absorb liquids more evenly. The softer flour creates lighter, evenly cooked pastries, cakes and pancakes.