Vanilla Cupcakes
Recipe adapted from Nigella Lawson’s Cupcakes
1 stick butter, softened
1/2 cup sugar
2 eggs
3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
2 teaspoons vanilla extract
3 tablespoons milk
Preheat oven to 350F.
Cream butter and sugar. Beat in eggs.
Combine flour, baking soda, baking powder, and salt in a small bowl.
Add dry ingredients to butter mixture. Mix in milk with electric mixer.
Divide mixture evenly amongst a 12-well muffin tin.
Bake approximately 12 minutes or until done.
Royal Icing
2 egg whites
3 cups powdered sugar
1 teaspoon lemon juice
Notes
I like to spread royal icing on top and add rainbow sprinkles (add quickly before icing forms a crust).
The cupcakes are also good with whipped cream and fresh fruit.
I used edible flowers and whipped cream once, but the flowers had a bit of a spicy taste and other than looking pretty did not add anything beneficial in terms of flavor to the cupcakes.
