These are the easiest moist cupcakes you can throw together within minutes, and best of all you are likely to have all the ingredients in your pantry. The recipe is from an old magazine clipping, but I've added a few tweaks to my taste. We didn't have a reason to bake, just that my daughter (no.1) woke up this morning with a desire for 'fairy cakes'. And since Daughter 2 can now tolerate eggs in baked foods (yippee!), I thought it would be fitting to celebrate with cupcakes and brighten up a gloomy Autumn day.
1 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 cup granulated sugar
2 eggs, beaten
1/2 cup milk (Optional: I added 2 heaped tablespoons low fat sour cream)
1/2 cup sunflower oil
1 pinch salt
1 teaspoon vanilla extract
ICING: Icing sugar and fresh lemon juice (use water if you prefer)
Preheat the oven to 180 deg C (350 deg F)
Line a muffin pan with paper moulds.
Combine all ingredients; try not to overmix.
Spoon the mixture into the muffin tray.
Bake for 10-15 minutes, or until an inserted skewer/toothpick comes out clean. Note that the cupcakes do not brown.
Cool on a wire rack.
Combine icing sugar and lemon juice/water to form a thick paste.
Spoon icing onto cooled cupcakes, decorate as desired and allow to set.
Makes 12 cupcakes.