Red Blossom Cupcakes

This next dish was a result of one of my midnight madness. It’s a simple vanilla based cupcake with royal icing. My first attempt with the frosting went miserably wrong, however with help from my blog mates & a boost from the hubby I finally made a successful second batch.

Ingredients

Vanilla Cupcakes:-

• 143 gms or butter
• 1 cup sugar
• 1 egg
• 1 ½ cups sifted flour
• 1 tsp. baking powder
• ¼ tsp. salt
• 1 tsp. vanilla essence
• 1 cup + 3 tbsp. milk

 Preheat the oven to 350 ° F /175°C. Prepare cupcake trays, greased or lined with cupcakes cups.Sift together flour, baking powder and salt in a bowl.

In another bowl, cream together butter with sugar until light and fluffy. Add egg and vanilla; beat until well incorporated for about 5 minutes.

Add flour mixture to the mix alternately with milk, starting and ending with flour. Pour into prepared cupcakes tray. Bake 20-25 minutes or until the inserted tooth pick comes out clean. 

Let cool completely before of decorating.

Royal Icing

• 1 tbsp. lime juice
• 2 cups of powdered sugar
• 1 egg white

Make sure your bowl and mixer is completely dry. In a bowl, add egg white and beat until soft peak form. Add lime juice and powdered sugar and beat well until you get your desired consistency. If you want a loose consistency, add water (1 tsp.) at a time and mix.

 You can use this on cake, cookies, and cupcakes. DO not forget to cover the rest of the icing when using because it will lose its consistency when exposed to light. It will take at least 24 hours to set the icing. You can add colours to royal icing for decorations. I have used Tip# 3 & 129 For piping the flowers.