I made these cupcakes a while ago, as part of an “experiment” – I’d seen lovely cupcakes decorated with rolled fondant on the Internet and felt like making them at home.
It was my first attempt at cupcakes and I really liked the result!!
The flavor was wonderful!! The cupcakes were so delicious I had 2 right out of the oven… I’m not the one to blame – the smell was so tempting, I couldn’t resist!! :D
Recipe taken from Nigella’s website.
UPDATE: I forgot to write that I used dulce de leche to as "glue" to stick the rolled fondant to the cupcakes.
Nigella’s vanilla cupcakes
125g self-raising flour
125g caster sugar
125g soft unsalted butter
½ teaspoon real vanilla extract
2 tablespoons milk, approximately
Preheat the oven to 200ºC/ and line a 12-muffin pan with paper cases. In a medium bowl, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get a dropping consistency. It will look as if the scant mixture is not enough to make 12 cupcakes, but it is. Bake for 15-20 minutes or until the cupcakes are cooked and golden on top. As soon as bearable, take the cupcakes in their cases out of the tin and let cool, right way up, on a wire rack. Decorate the cupcakes after they’re completely cool.