Recipe by Perfect Pixie
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.
Top Review by brenda
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!!
- 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
Directions See How It's Made
- 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.