For the Cupcakes:-
8oz Self Raising Flour
8oz Sugar
8oz Marg or butter
4 eggs.
1 tsp Baking Powder
1tsp Vanilla Essence if you like it.
Beat the sugar and butter until light and fluffy, then add one egg at a time with some flour until you have no eggs left and the flour is all gone. Divide the mixture between 12 muffin cases, and place in a preheated oven at 160* for about 25-30 minutes. Leave to cool once done. DO NOT OPEN THE OVEN UNTIL DONE
For the icing - this is the best so far...
250g Butter
500g Icing Sugar
Little milk depending on consistency
Drop of Vanilla Essence
Food colouring
Mix the butter in the mixer or bowl and mix with the essence. Add the icing a spoon at a time until it's all gone, adding milk if necessary. Once mixed add a few drops of colouring if using.
This recipe may change and I will update it depending on further improvements.
Enjoy
Whisky Icing
The basic as above, instead of using milk I used Whisky of my choice. May use more icing depending on quantity of whisky you use!
