Prep 30 mins
Cook 15 mins
Perfect for young children, and at parties or a bake stand. They are simple to make, so don't let all the writing put you off.
- 125 g unsalted butter, softened
- 2 large eggs
- 125 g caster sugar
- 125 g self raising flour
- 1⁄2 teaspoon vanilla extract
- 2 -3 tablespoons milk
- 250 g instant royal icing, colouring of your choice (you may need more if your using lots of colours)
- 250 g candy sprinkles, meaning dolly mixture
- Cup Cakes:.
- Pre-heat oven to 200°C.
- Put all ingredients except milk in a food processor, blitz until smooth.
- Pulse while adding milk down the funnel, to make for a soft, dropping consistency.
- This can be done by hand. It should look like a small mixture.
- Spoon into 12 muffin cases.
- Bake for 15-20 minutes or until firm on top and golden brown.
- Turn onto wire rack when bearable.
- If necessary, cut tops of cakes so they are as flat as possible on top.
- Make up icing following instructions on packet.
- Dollop tbsp or so into a bowl, add colouring of your choice.
- Ice the cakes.
- Decorate with five dolly mixtures on top.
WOW!! These were great! Even the batter is worth eating on its own!! A truly fantastic recipe. My daughter usually only eats the icing off the top of cup-cakes, but with these she just couldn't stop and polished off 2 whole large ones in a row. Denmark has no self-raising flour (so I substituted with 125g all purpose flour, mixed with 1/2 tsp baking powder, 1/4 tsp salt and 1/8 tsp bicarb/baking soda). This worked just fine. 200 degrees C worked perfectly with a fan-assisted oven. This recipe makes really light and fluffy cup-cakes and (as previously mentioned) they're delicious! This is by far the easiest cup-cake recipe I've made and will be my recipe of choice for many years to come. Thanks a million Perfect Pixie - with recipes like this you're on your way to being a great baking mom one day!!