Pretty cupcakes

Now, if you’ve read the Iron Cupcake London IV write up, you will no doubt have marvelled at the number of cupcakes. However, because we imposed a timetable that eating could only commence at 6.45pm, I feared that people might waste away from hunger in the run up to 'eating time' thus made some cupcakes of my own to offer.

I kept it very simple – no point competing with the spectacular entries – and made basic vanilla and chocolate cupcakes.

The sponges are a great starting point for any cupcake and the glace icings are ideal when you don’t have the time or the inclination to make a buttercream.

Ingredients

For the plain cupcake sponge:
125g unsalted butter, at room temperature
125g caster sugar
2 eggs
125g self raising flour
2 tablespoons milk

For the chocolate cupcake sponge:
125g unsalted butter, at room temperature
125g caster sugar
2 eggs
100g self raising flour
25g cocoa powder
2 tablespoons milk

For the vanilla glace icing:
250g icing sugar
2 teaspoons vanilla extract
2-4 tablespoons warm water

For the chocolate glace icing:
250g icing sugar
2 teaspoons cocoa powder, add more if required
2-4 tablespoons warm water

Method

- The method for both types of cupcakes are the same, so please follow this method for both. Each recipe makes 12 standard cupcakes:

- Preheat the oven to 190°C/fan oven 170°C/375°F/Gas mark 5.

- Line a cupcake pan with paper cases (each recipe makes 12 cupcakes).

- Beat together the butter and sugar until light and fluffy.

- Beat in the eggs, flour and milk - if you are making the chocolate cupcakes also add the cocoa at this point.

- When the mixture is smooth and well combined, spoon into the paper cases.

- Bake for 12-15 minutes or until a skewer inserted into the cupcakes comes out clean. Mine took 13 minutes.

- Leave to cool on a wire rack and remove from the tin when cool enough to handle.

- When the cupcakes are cool, you can make the glace icing.

- Put the icing sugar in a bowl – add the vanilla if making vanilla icing, the cocoa if making chocolate glace.

- Add 2 tablespoons of warm water and whisk. You will need to add more water but do it gradually until you achieve a thick, but still slightly runny icing.

- Quickly spoon over the top of the cupcakes and either allow to spread naturally or use a knife. Work quickly as it will set and you will lose the smoothness if you spread it.

- Decorate as required.

- Bask in the glory of the wonderful thing you have made.

- Eat.