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    You are in: Home / Recipes / Nigella Lawson Cupcakes Recipe
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    Nigella Lawson Cupcakes

    Nigella Lawson Cupcakes. Photo by djmastermum

    1/1 Photo of Nigella Lawson Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Kate's Kitchen's Note:

    A colleague treated us to these Nigella Lawson cup cakes at her farewell morning tea. I was transported back to my sixth birthday party! They're also perfect for a "grown up's" afternoon tea party too.

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    Ingredients:

    Yield:

    cup cakes

    Units: US | Metric

    Directions:

    1. 1
      Nigella offers a very important tip to take everything you need out of the fridge in time to get to room temperature. This will give a lightness to the cupcakes later - and preheat the oven to 400 degrees F.
    2. 2
      For those on a schedule, put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
    3. 3
      Or if you're a bit more old fashioned using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
    4. 4
      Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
    5. 5
      Ice with Royal Icing.
    6. 6
      Royal Icing: *2 large egg whites (or substitute powdered egg whites, 3 cups confectioners' sugar(known to Australians as icing sugar. 1 teaspoon lemon juice.
    7. 7
      Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
    8. 8
      MUST use self rising flour. Substituting all purpose will result in cakes that do not rise, as no other levening agents are used in this recipe.

    Ratings & Reviews:

    • on May 11, 2008

      55

      Great cupcakes! I don't care for butter frosting or royal icing, so I usually frost them with chocolate ganache, cream cheese, mascarpone or whipped cream!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2008

      55

      Simple, quick and delicious. Followed two previous reviews and did not add extra fluid to the crust and thinly sliced the apples and did not press out the extra juice from the apples and it turend out good. Also had the oven turned downed to 190C and cooked for 50mins and the sides were perfect. Thank you Kate for posting this receipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2008

      45

      Made these with the kids. Very simple to make, turned out beautifully. I've never made Royal Icing before, always did the butter icing, now I think this will be the only way I make it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Nigella Lawson Cupcakes

    Serving Size: 1 (537 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 176.3
     
    Calories from Fat 85
    48%
    Total Fat 9.4 g
    14%
    Saturated Fat 5.6 g
    28%
    Cholesterol 57.8 mg
    19%
    Sodium 72.8 mg
    3%
    Total Carbohydrate 20.5 g
    6%
    Dietary Fiber 0.3 g
    1%
    Sugars 10.5 g
    42%
    Protein 2.5 g
    5%

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