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Royal Icing, recipe follows
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Special equipment: 12 bun muffin pan, lined with muffin papers.
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Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.
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Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth.
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Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
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Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes.
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They should have risen and be golden on top.
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Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
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Ice with Royal Icing.
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Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes.
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Whisk in the lemon juice, this will thin out the icing.
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Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
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Yield: sufficient to generously ice 12 cupcakes
