This is something a teeny bit frivolous. Cupcakes – a rage that took over the baking world for years on end with super cool innovations, flavours and styles. However I am a bit of a classic. I never took to the fancy creations and exotic colourings, including the red velvet or the recent unicorn phase! The only cupcake I will ever have are vanilla or chocolate, with a bit of glaze or real chocolate frosting – and coloured sprinkles are a must. There is a very fond childhood memory behind this.
When I was young, my mother forced me to go to ballet class(!) and the only motivation for me to slip into a ridiculous pink leotard was the little bakery attached to the dance school serving gorgeous vanilla cupcakes, with a dab of white icing and coloured sprinkles. These were moist, soft, crumbly, not too sweet, yet just perfect and instantly melt in your mouth. I have compared every cupcake I’ve had in my life thereon to these humble simple ones. There is truth, comfort and faith in simplicity.
Today, I am recreating these gorgeous bites with a little help from Nigella’s cupcake recipe – the only one I use and refuse to even experiment with. I’ve used up a bit of leftover mascarpone frosting, but you can use a simple glaze of icing sugar, vanilla and milk.
I use regular sized cupcake liners, not the overly huge ones, nor the tiny miniscule ones, just normal, regular sized – what it should be.
Make these, and do as I do – hide them in your room to have them all by yourself.
Cupcake recipe from: Nigella Lawson
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