Sakura cupcakes

This is my standard cupcake recipe, quick to whip up, they keep well (if you don't eat them!!) and as light as a fairy. If you ice with a water icing they are much lower in fat than a normal cupcake: I love the creamy ultra light vanilla icing though!

The original recipe (which I have adapted) comes from The Hummingbird Bakery Cook Book.

We served these at our cherry blossom (sakura) picnic with a spring flower tea - for this visit my other blog

Makes 12

12 hole fairycake size (NOT muffin) tin with paper cases
Preheat oven to 170C

Cupcakes
130g plain flour
130g caster sugar
1 1/2tsp baking powder
50g soft butter
120ml full fat milk
1 egg
1/2 tsp vanilla extract

Vanilla icing
50g unsalted butter
150g icing sugar
40ml full fat milk
1/2 tsp vanilla extract
1 drop red food colour

White blossom shape sprinkles or crystallised flowers to decorate

With a handheld electric whisk mix the butter into the flour, baking powder and sugar until it resembles breadcrumbs. Add the milk, egg and vanilla. Whisk for 2 mins until well combined. It will look much runnier than a normal cake mix! Divide between 12 fairy cake cases. Bake for 15-20 min - keep a careful eye on these, they need to be light golden and springy. They will be dry if they get to the dark golden stage.

Leave in the tin for 5 mins then transfer to a wire cooling rack. Leave for at least 45 mins until really cool to the touch. If you ice them when warm the icing runs off!

Make the icing...
Whisk the butter in with the icing sugar till evenly combined. Add liquids, whisk for 2 mins until creamy. You may need an extra tablespoon of sugar if it is a little on the runny side.

Enjoy!