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1
Nigella offers a very important tip to take everything you need out of the fridge in time to get to room temperature. This will give a lightness to the cupcakes later - and preheat the oven to 400 degrees F.
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2
For those on a schedule, put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
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3
Or if you're a bit more old fashioned using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
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4
Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. 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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5
Ice with Royal Icing.
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6
Royal Icing: *2 large egg whites (or substitute powdered egg whites, 3 cups confectioners' sugar(known to Australians as icing sugar. 1 teaspoon lemon juice.
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7
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. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
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8
MUST use self rising flour. Substituting all purpose will result in cakes that do not rise, as no other levening agents are used in this recipe.
