Cupcakes Recipe »

Ingredients:
- 280g self-raising flour
- 1.25ml baking soda
- 1.25 ml salt
- 7.5ml moirs vanilla essence
- 2 extra-large eggs
- 280g white sugar
- 125ml light sour cream
- ½ cup butter

Method:
1. Beat the eggs and sugar till light and fluffy.

2. Beat the butter into the egg mixture and add the vanilla essence.

3. Sift the flour, salt and baking powder into mixing bowl.

4. Add all the dry ingredients to wet mix and beat thoroughly.

5. Lastly fold in the sour cream.

6. Place spoonfuls of batter into the cupcake holders filling them only halfway up the cupcake holder.

7. Pre heat the oven to 160C thermo fan temperature and then bake for 25 minutes approximately or until you smell them and they are golden brown on top and firm to the touch.

8. Remove from the oven and slightly cool them in the baking tray prior to removing them and placing them on a wire rack to cool.

9. Brush with sorbet syrup mixed with flavouring (liquor, vanilla, lemon zest etc.) when cool and just prior to decorating with chosen topping such as Italian meringue or butter cream.

Italian Meringue:
- 165g white granulated sugar
- 60ml water
- 2 egg whites

1. Place sugar and water in a pan and bring to boil. Boil rapidly till soft ball stage is reached(120 on sugar thermometer)

2. In the meantime, beat the egg whites till stiff.

3. Turn on the electric beater and slowly add the syrup beating continuously until white and thick and glossy.

4. Bring to room temperature (cool) and place a 1cm diameter Wilton star nozzle into a large chefs piping bag. Pipe swirls on top of the cupcakes starting at the outer edge and piping gradually inwards so the cupcake looks like an ice cream scoop!

5. Decorate with diamond crystals- bling and appropriate design. Enjoy.