These little lovelies are based on a ‘cater for a crowd’ article in Delicious Magazine. I had to make double the amount because, let me tell you, this mixture will turn out about 24 cupcakes. I don’t know what kind of crowd the author of that article caters for, but they probably run out of food a lot. Trust me, people will want 2 or 3 of these little darlings minimum – so bear that in mind when you buy ingredients!


5 large eggs

400g caster sugar

1tsp vanilla extract

500g flour

20g baking powder

250g unsalted butter (melted)


125g unsalted butter

375g icing sugar

2tbsp milk (approx. – add slowly)

pastel sprinkles

  1. Preheat oven to 200C/400F
  2. Beat the eggs until pale and frothy
  3. Add the caster sugar and vanilla – whip until thickened and pale
  4. Gradually sift flour and baking powder into the eggy mixture, folding gently as you go
  5. Pour in the melted butter, folding until fully absorbed
  6. Using heaping table-spoon amounts of mixture per cup, fill a cupcake sheet lined with paper cases
  7. Bake for 10-15 minutes, testing until a toothpick comes out clean


  1. Beat the butter until pale and whipped
  2. Gradually add the icing sugar and mix with the butter
  3. Add milk one spoon at a time to get the right consistency (stiff on the spoon but not too heavy or crumbly)
  4. Pipe onto cooled cupcakes (better than I did) – you can brush a little vanilla extract on top of the cakes if they’ve risen too high and broken their tops, it helps to adhere the icing
  5. Sprinkle, sprinkle

Okay, so my icing skills are in dire need of practice since my little baking sabbatical during the UK-US move. And because of the miniature NYC kitchen here not having direct sunlight, all my photos use flash (gag). But the baking and blogging must go on!

That’s a looot of cupcakes! I even made a few with some leftover Christmas shiny, red cases – pretend they’re for Valentines Day.


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