Photo: Cupcakes

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 12
LEVEL: Easy

ingredients

ROYAL ICING:
  • *2 large egg whites (or substitute powdered egg whites)
  • 3 cups confectioners' sugar
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Directions

Royal Icing, recipe follows

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

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4

Newest Ratings and Reviews

Read all 8 reviews

  • on December 02, 2012

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    It worked out very well for me, although I did add half an orange's worth of fresh squeezed OJ, and 1/2 cup sour cream. Didn't come close to making 12 though.. made 8.

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  • on August 31, 2012

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    I saw Nigella make this recipe on cooking channel TV this afternoon. I must say, I was very interested because I never could find a recipe that made only one dozen (12 cupcakes.

    I created the recipe as Nigella suggested; I also added the zest from one lemon into the batter. I baked the muffins on 400 for 13 minutes. They came out completely perfect.

    Another added tid bit. I used a little over 2 table spoons of batter per muffin; Nigella never gave an exact amount which made my very frantic. What the hell is a “dollop?”

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  • on August 28, 2012

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    I followed the recipe exactly and it did not come out good. The texture was just bad and it tasted more like a muffin. Also, it did not make 12 cupcakes for me. So, either I missed a step or something is wrong in the recipe. But as far as i know, i followed it to the T!

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