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This is our favourite cupcake recipe— they can be dressed up or down depending on the occasion!

Makes 9-12 cupcakes or 16-18 buns (queen cakes)

150g (5ozs) butter (at room temperature)

150g (5ozs) caster sugar

150g (5ozs) self-raising flour

2 large eggs

2 tbsp milk

½ tsp pure vanilla extract

Icing

225g (8oz) icing sugar

2 tbsp freshly squeezed lemon juice

1 tbsp water

Green cherries or wood sorrel and dried apricot

Equipment:

2 muffin tins lined with 18 muffin cases

Preheat oven to 180C/350F/Gas Mark 4. Put all ingredients except milk into a food processer, whizz until smooth. Scrape down sides of the bowl, then add milk and whizz again. Divide mixture evenly between cases in muffin tin.

Bake in preheated oven for 20-25 minutes or until risen and golden. Meanwhile, make the icing. Put the sieved icing sugar into a bowl. Add enough lemon juice and water to mix to a spreadable consistency.

Pop green cherries on top of each one and add some dried apricot if you want to have an even more patriotic cupcake.