These cupcakes are obviously decorated by a child ie my daughter. Looking at them makes my teeth ache. But my kids love them. The copious amount of sprinkles makes them go “Wah”.
This is a basic cupcake recipe that’s very useful. The icing is also relatively easy to make unlike butter frosting which I find messy. If you have a group of children they can decorate their own cupcakes. Just provide all manner of decoration — sprinkles, silver dragees, M&Ms, marshmallows, sugar flowers, anything you can think of.
For recipes that use self-raising flour, remember not to fill up to the brim. You can also use some lemon juice instead of all water to mix the frosting and that’ll give a refreshing, tart taste to the frosting.
- 1/2 cup butter
- generous 1/2 cup superfine sugar
- 2 eggs beaten
- 1 cup self-raising flour
Frosting and decoration:
- 1 3/4 cups confectioners’ sugar
- 2 tbsp warm water
- a few drops of edible food colouring (optional)
- sugar flowers, sprinkles, candied cherries, chocolate strands for decoration
Preheat oven to 190 degrees C. Place paper liners in a muffin pan (you should be able to get about 16 cupcakes).
- Place the butter and sugar in a large bowl and cream together with a mixer. Gradually add the eggs, beating well after each addition. Fold in the flour lightly and evenly.
- Divide the batter among the paper liners and bake for 15-20 minutes. Cool on a wire rack.
- For the frosting, sift the confectioners’ sugar into a bowl and stir in just enough of the water to mix to a smooth paste that is thick enough to coat the back of a wooden spoon. Stir in a few drops of food colouring, if using. Spread the frosting over the cupcakes and decorate as desired.