Fond memories of times that you baked with your favourite Aunty or Gran. The simplicity of the water icing topping is such a delight with children and adults alike.
150g caster sugar
3 large eggs, beaten
1 teaspoon vanilla extract
150g self-raising flour
350g icing sugar
3 tablespoons water
Assorted sprinkles I use Shire Bakery, their selection is totally fabulous
You will also need 1 x 12 hole muffin tin lined with paper muffin cases.
Preheat the oven to 170c/325f/Gas mark 3.
In the bowl of free-standing mixer cream the margarine (or butter) and sugar together until light and fluffy.
Gradually add the beaten eggs mixing well between each addition. Add the vanilla extract. Sieve the flour into the bowl and mix again, add milk and mix until the batter is smooth.
Divide the mixture between the 12 cupcake cases, I use an ice-cream scoop to spoon the batter into the cases so that each cake has the same amount of batter. Bake on the middle shelf of the preheated oven for 18-22 minutes or until a wooden inserted into the middle of the cakes comes out clean.
Leave to cool on a wire rack until cold before icing
Mix the icing sugar together with enough water to make a thickish paste. Spoon over the cooled cakes and add the sprinkles.
*I like to pop the iced cakes back into the cold muffin pan so the cakes keep the shape while the icing sets.