Cupcakes

Summer is a time for having lunch in the garden, picnics, having fun with the family & in my case cherishing every moment as my youngest is starting school in September & so I am wanting to make the most of summer days before a host of after school clubs take over from our family fun times.

Today is by far one of the nicest Sundays in a long time, so much so that we are adorning new freckles & after much out door games (I still rule supreme in the family badminton stakes) decided that something sweet for a Sunday afternoon tea was required.

It takes minutes to whip up a batch of these cupcakes, simply putting all the ingredients into the food processor, blitzing for a minute or so before adding some milk, spooning into the dotted cases and baking for 16 minutes. the only fiddly bit is the icing, but once you are a dab hand with adding colour to the icing so it resembles something other than neon yellow or a massacre then things are straight forward.

Ingredients

125g self-raising flour

125g caster sugar

125g soft unsalted butter

2 eggs

Half a teaspoon good vanilla extract

2 tablespoons milk

For the Icing
250g Icing sugar (sifted)
3-4 Teaspoons luke warm water
a SMALL drop of what colouring you desire

Method

Put everything except the milk into the food processor and blitz for a minute until smooth, add the milk and pulse a few more times to combine.

Spoon equally into 12 cases

Bake in the oven at 200 degrees for 16-18 minutes

Transfer to a wire rack to cool - Make the icing

It is easier to make one bowl of white icing and then take out a couple of tablespoons at a time and add a single drop of the colour you wish, ensure you sift the icing sugar into the bowl to avoid ugly lumps

Adorne with decorations of your choice, fresh berries would have been good if my two helpers would not have eaten them all whilst waiting for the cupcakes to cool.

Keep in an airtight container for 2 days (If they don't get eaten first)

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