Easy Peasy Cupcakes

I have found the BEST cupcake recipe ever and just had to share it with you. You know when you pick up a batch of homemade cupcakes from a fair and you always wish you had the recipe? Well this is it! And best of all you don't need a fancy mixer or have to wait for the butter to reach room temperature, these little babies are super quick and easy.

The recipe is from the lastest issue of Super Food Ideas magazine (they call it Pink Flower Cupcakes). They have designed it so you can package up the dry ingredients for Mother's Day and Mum can whip up a batch at her leisure (when the kids are asleep!). I'm going to keep it simple and not include the decorating instructions because trust me you wont want to wait to decorate them!

Easy Peasy Cupcakes

Cupcake Ingredients:

1 ½ cups self-raising flour

½ cup caster sugar

100g butter, melted, cooled

½ cup milk

2 eggs, lightly beaten

1 teaspoon vanilla extract

Icing Ingredients:

1 ¼ cups pure icing sugar

20g butter

½ teaspoon vanilla extract

1 tablespoon boiling water

(an Aussie tablespoon is 20ml)

Method:

Preheat oven to 200°C/180°C fan forced. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.

Combine flour and caster sugar in a bowl. Make a well in centre. Add butter, milk, eggs and vanilla. Using a large metal spoon, gently stir to combine.

Spoon 2 heaped tablespoons of mixture into each paper case. Bake for 12 to 15 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand for 5 minutes. Transfer to wire rack to cool.

Make icing by placing icing sugar, butter, vanilla and boiling water in a bowl. Stir until smooth and spreadable. Spread cupcakes with icing and decorate to your tastes. Eat them up before you hubby does!