From The Hidden Heart of Rico Rossi
Ella's cupcakes

  • 100g/4oz butter
  • 150g/5oz caster sugar
  • 175g/6oz self-raising flour
  • couple of drops vanilla extract
  • 2 eggs, beaten
  • 1 tablespoon boiling water

Cream the butter and sugar until fluffy, then beat in the vanilla extract and the eggs.

Fold in the flour.

Stir in the boiling water (this will give the mixture a dropping consistency).

Drop a teaspoon of the mixture into a fairy cake case (makes about 24).

Bake at 350F/180C/gas mark 4 for 15 minutes or until risen and golden brown. Leave to cool before icing.

For the buttercream icing:

  • 225g/8oz icing sugar
  • 100g/4oz softened butter
  • 1 tablespoon milk
  • a few drops of vanilla extract, to taste

Put all ingredients into a bowl (plus a couple of drops of colouring, if required) and whisk together until fluffy.

Swirl the icing onto the cupcakes with a palette knife - or put into an icing bag and pipe icing onto the cakes.

Decorate to taste. (In our house, it's glimmer sugar all the way!


Click here to read more about The Hidden Heart of Rico Rossi or here to go back to recipes.

 

Home Bio Books Blog Press Tips Food of Love

Copyright © 2002-16 Kate Hardy

Harlequin Mills & Boon book covers © Copyright 2002-2016
by Harlequin Books, S.A.
® and TM are trademarks of the publisher.

Website design by HR Web Concepts