Candy Cupcakes

Once again this is my standard cupcake recipe from the Hummingbird Bakery Cookbook, this time flavoured with vanilla. Ideal for a birthday party, get together or even a rainy Friday afternoon when you all just need a little cheering up! I've used my regular royal icing recipe but if you prefer a buttercream icing then it works just as well – just sprinkle the sweets {candies} over them at the end.

Makes 12 cupcakes

120g plain or all-purpose flour

140g caster or berry sugar

1 ½ tsp baking powder

a pinch of salt

40g unsalted butter, softened

½ tsp vanilla extract

120ml milk

1 egg

Royal Icing:

225g icing sugar

2 tsp {6g} dried egg white powder {white meringue powder}*

Few drops of vanilla extract

2-3 tbsp water

Food colouring of your choice**

To Decorate:

Sweets & Candies of your choice to decorate {I used Dolly Mixtures, Mini Liquorice Allsorts and Jelly Beans as well as some sprinkles for that final extra touch!}

Preheat your oven to 170C/ 325F/ GM 3 and line a cupcake tin with medium sized paper cases.

Place the flour, sugar, baking powder, salt and butter into the bowl of a KitchenAid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a KitchenAid use a hand-held electric beater). While the mixer is running, slowly pour in half of the milk and mix until it's just incorporated. Add the egg to the remaining milk along with the vanilla and continue beating until it's mixed in. Scrape down the sides of the bowl to make sure everything is properly mixed but be careful not to over beat the mixture.

Evenly spoon the cake mixture into the cupcake cases and bake for 20-25 minutes until the sponge bounces back when touched (with my oven 22 minutes works perfectly every time) and a skewer comes out clean with put into the centre of the cake. Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.

While the cupcakes are cooling make the icing. Sift the icing sugar and the dried egg white powder/ meringue powder into a medium sized bowl then add the vanilla and enough water to make a smooth icing – you don't want it too runny so I add the water a tablespoon at a time, until I get the right consistency. Divide the icing into 3 bowls ( or more depending on how many different colours you want to make) then add a little food colouring to each bowl and mix well. When the cupcakes have completely cooled spoon over the icing so that you have an even, glossy and smooth cover. As soon as you have iced the cupcakes top with the sweets and candies.

*Available from some supermarkets or speciality cook shops (or online).

**I use gel colouring as it doesn't thin the icing down anymore, however if you prefer to use liquid food colouring just go a little lighter on the water.

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