As I write this I am glancing over the gorgeous sunrise, pristine blue ocean and tiny breeze. It is absolutely perfect weather so I hope it stays this way! All the wedding furniture is being delivered today so the real preparations are beginning. I still can’t quite catch on to the fact that I’m getting married!
I promised more delicious baked goodies for the rest of the week and baked goodies I shall provide.
A friend and I were relaxing in front of the TV last week when she flicked the channel over to Nigella. Nigella just happened to be making easy but delicious and pretty looking cupcakes. I said to Amy ‘I can’t watch Nigella bake without making it myself.’ It has happened on so many occasions. The idea gets in my head and I can’t erase it until I’ve whipped up the same goodies. This occasion was no different. I just had to make the simple cupcakes and white fluffy icing. The red cupcake cases were left over from my hens party and I happened to have a packet of jaffas in the cupboard so the decoration was easy.
The batter is seriously easy to make. Throw all the ingredients in the blender or food processor (except the milk) and blitz it until it’s smooth. Add a little milk at a time until it’s a good consistency then divide the batter between 12 cupcake cases and bake them for 15-20 minutes at 175C fan-forced. If you’re not using solid cupcake cases you will need to put them in a muffin tin.
Transfer the baked cupcakes to a wire rack to cool completely.
While the cakes are cooling, make the icing by mixing the icing sugar and egg-whites in the bowl of an electric mixer until they are thick. Add the lemon juice and keep beating until it’s nice and glossy and a good spreading consistency. It looks like liquid snow when it’s ready. You could eat it by the spoonful! Spread the icing onto the cupcakes and top them with decoration. I topped mine with a jaffa.
Serve them up to your adoring fans. Enjoy!
What about you? Do you run to the kitchen like me when you see something delicious made on TV?
- 150g (5oz) soft butter
- ½ cup plus 1 tbsp caster (superfine) sugar
- 2 eggs
- ¾ cup plain AP flour
- ½ tsp baking soda
- 1 tsp baking powder
- 2 tsp vanilla extract
- 2 to 3 tbsp milk
- 2 large egg whites
- 3 cups icing sugar
- 1 tsp lemon juice
- Pre-heat the oven to 175C (350F) fan-forced and line a 12-hole muffin tin with baking cases.
- Place all the ingredients except the milk in a blender or food processor and pulse until smooth then add the milk a little at a time.
- Divide the batter between the cases and bake the cupcakes for 15-20 minutes or until a cake tester comes out clean.
- Leave them in the tin on a wire rack to cool for 5 minutes and then take them out of the tin and leave them on the wire rack until cooled completely.
- Meanwhile, make the icing by beating the egg whites and icing sugar together in the bowl of an electric mixer until they are white, thick and glossy. It will take about 5 minutes. Add the lemon juice and mix it through until the icing is ready for spreading.
- Spread each cupcake with icing, decorate and leave them to set.icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.