Lift the paper cases out of the bun tin and cool the cakes on a wire rack. Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets. You can easily change the colour of the icing on these cakes by adding a few drops of food colouring to the icing sugar and water mixture. We'd recommend substituting some of the water so the icing isn't too runny. Add the vanilla extract.
Spoon the mixture into the paper cases and bake for minutes until golden on top. Insert the tip of a knife into the cases to check that they are baked throughout. If they are ready the knife should be clean when removed from the sponge. To make the icing, add a few drops of water to the icing sugar until the consistency becomes smooth and glossy. Add more water if needed, or if the icing becomes too runny add a touch more icing sugar to thicken.
A little dry but I may have over-baked by a minute or 2 they weren't done 12 minutes so I baked them about mins. Thanks for sharing. Emma Brangan. I made this recipe but had a few changes. So I added tsp of vanilla and 2 tsps of cocoa powder to half of the mixture to create a marble cupcake.
They needed much longer than 12 mins at I left mine in for 12 then added 3 mins as they were visually not ready then took them out and did the toothpick test and still very runny inside so put in for another 3 mins. Jan Mowbray Allstar. There is something hugely wrong in the suggested number of cupcakes this recipe is supposed to make. I wanted to make only 6 to try it out. I had to make more batter to get 6 decent sized cupcakes.
They also took almost double the time to cook. Working with such small amount of batter I didn't bother separating the ingredients as per directions - just put it all together in the bowl and beat it up. Bottom line it's a really nice recipe with a lovely crispy crunchy top nice fluffy interior quite tasty. I don't think they really need icing but without icing they look like cornmeal muffins.
I would make these again and repeat the single step method. Couldn't be easier - or tastier. Update: next day the crispy topping is gone but it's still a really nice cupcake. This may become my go-to cupcake recipe. Caitlin Brophy. Cream the butter and sugar together in a bowl until pale.
Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
Bake in the oven for minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
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