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Cup Cakes

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Method

PRE HEAT OVN TO 200C/GAS MARK 6.

PUT ALL THE INGREDIENTS FOR THE CUP CAKES EXEPT THE MILK INTO A FOOD PROCESSER AND BLITZ THEN POUR IN THE MILK, AND PROCESS AGAIN UNTIL YOU HAVE A SMOOTH BATTER.

DIVIDE THE MIXTURE INTO EITHER THE BIG MUFFIN TRAY OR THE THREE SMALL TRAYS.

COOK THE BIG MUFFINS FOR ABOUT 15-20 MINUTES, AND THE LITTLE ONES FOR ABOUT 10 MINUTES, ALTHOUGH YOU MIGHT NEED TO EPP A CLOSE EYE ON THE LITTLE ONES. COOL THE CUP CAKES ON A WIRE RACK.

TO ICE THE MINI-CUPCAKES MIX THE ICING SUGAR WITH A TABLESPOON OR TWO OF WATER, FOR INSTANT ROYAL ICING SUGAR UNTIL YOU HAVE A SMOOTH SPREADABLE PASTE. IN BOTH CASES ADD WATER SLOWLY:YOU DON'T WANT THIS RUNNY AND NOTHING MORE IRRATATING THAN HAVING TO START SIEVING MORE SUGAR. THE MEREST, TINIEST BLOB OF FOOD COLOURING PASTE IN THIS CASE, AS I SAID, GRAPE VIOLET-WILL BE ENOUGH TO BRING A DIZZY AND RICH TONE TO THE INTENSITY TO THE PROCEEDINGS; YOU CAN ALWAYS ADD MORE COLOURING IF YOU WANT, BUT AGAIN THE IMPORTANT THING IS TO GAURD AGAINST HAVING TO DO ANY MORE SIEVING, AND IF YOU HAVE BEEN TO HEAVY-HANDED AND LANDED YOURSELF WITH A BATCH OF UNUSABLY DARK ICING, THEN JUST MAKE UP SOME MORE WHITE ICING AND ADD TO TONE DOWN.

POUR, FROM A DUNKEN-IN SPOON, THE ICING OVER EACH CAKE UNTIL THE TOPS ARE THICKLY AND SMOOTHLY COVERED. LET STAND FOR A FEW MINUTES UNTIL THE ICING HAS SET A TINY BIT AND THEN DECORATE THE TOP OF THEM.