Words can’t express how much I simply love Nigella Lawson. I have all of her cookbooks, watch all of her shows, and can’t wait to pre-order her new cookbooks “Simply Nigella”.
For this blog post, I’m posting a recent recipe of Nigella’s I tried (and LOVED) for cupcakes. The frosting is made from egg whites (“Royal Icing”) and the taste reminds me of something old fashioned.
To evoke delicious nostalgia – make these cupcakes this weekend – you’ll be glad you did!
Cupcakes with Royal Icing
For the cupcakes…
1 stick plus 1 tablespoon soft butter
1/2 cup plus 1 tablespoon sugar
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 to 3 tablespoons milk
For the Royal Icing…
*2 large egg whites (or substitute powdered egg whites)
3 cups confectioners’ sugar
1 teaspoon lemon juice
Special equipment: 12 bun muffin pan, lined with muffin papers.
Take everything you need out of the fridge in time to get to room temperature – and this makes a huge difference to the lightness of the cupcakes later – and preheat the oven to 400 degrees F.
Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
Ice with Royal Icing.
Combine the egg whites and confectioners’ sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
Yield: sufficient to generously ice 12 cupcakes
CONTAINS RAW EGGS: Please take caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, it’s recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.