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Iced Vanilla Cup Cakes

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Iced Vanilla Cup Cakes

These pretty little cup cakes come out of the oven flat on top. For extra decoration, top them with a little crystallised flower, sugared almond or other edible decoration. The cakes are very light as the eggs are whisked for about 10 minutes until they are full of air and they only use a tiny quantity of butter.

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Instructions

  1. 1

    Preheat the oven to 200°C, Gas mark 6. Place 12 paper bun cases in a bun tray.


  2. 2

    Heat the milk in a saucepan until it almost comes to the boil, take it off the heat, add the butter and stir to melt, then set aside.


  3. 3

    Sift the flour with the baking powder, add the salt. In a separate large bowl, beat the eggs and vanilla extract with an electric hand mixer until light and fluffy, about 10 minutes. Gradually beat in the sugar until thick and mousse-like. Turn the speed down and blend in the flour, then the milk. Stop beating as soon as it's all mixed in.


  4. 4

    Spoon into each paper case and bake in the oven for 15 minutes or until golden and firm to the touch. Allow to cool slightly in the tin before moving to a wire rack and icing.


  5. 5

    To make the icing, mix the icing sugar with 1 tbsp cream and the vanilla extract; if it's not a good spreading consistency, add a little more cream. To ice the cup cakes, dip a table knife into boiling water and spread the icing over each cake with the warm knife.


Ingredients

  • 75ml Milk
  • 25g Butter
  • 75g Plain flour
  • ½ tsp Baking powder
  • 1 pinch Salt
  • 2 Medium Eggs
  • 2 tsp Vanilla extract, 1 tsp for icing, 1 tsp for cakes.
  • 125g Caster sugar
  • 100g Icing sugar
  • 1 tbsp Single cream

Makes 12 

Total time required Total time:

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Recipe published with permission of Harper Collins.

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