These easy Nigella cupcakes are soft, buttery, and perfect for decorating. They are quick to make with simple ingredients and bake to golden perfection. Just mix, bake, and decorate with icing and sprinkles for a fun treat!
Ingredients Needed:
- 125 grams self-raising flour
- 125 grams caster sugar
- 125 grams of soft unsalted butter
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- 1 packet of instant royal icing
- food coloring (for preference color pastes)
- cake decorations (wafer roses, sugar flowers, sprinkles, or your favorite sweets/candies)
How To Make Cupcakes?
- Preheat the oven: Set it to 200ºC and line a 12-hole muffin tin with cupcake cases.
- Mix the batter: Put flour, sugar, butter, eggs, and vanilla in a food processor and blend until smooth. Slowly add milk while pulsing until the batter is soft. (If mixing by hand, cream butter and sugar, beat in eggs one at a time with some flour, then add vanilla and the rest of the flour. Stir in milk last.)
- Fill the cases: Spoon the batter evenly into the 12 cupcake cases. It may look like a small amount, but it’s just the right amount!
- Bake the cupcakes: Place in the oven and bake for 15–20 minutes until golden and fully cooked. Remove from the tin and cool on a wire rack.
- Prepare the icing: Make royal icing following the packet instructions. Divide into bowls and mix in food coloring a little at a time until you get the shades you like.
- Decorate the cupcakes: Spread icing on each cupcake using a teaspoon. Let it dry slightly, then add wafer flowers, sprinkles, or sweets for a fun and colorful finish.
Recipe Tips:
- Use room temperature ingredients: Make sure the butter, eggs, and milk are at room temperature before mixing. This helps the batter mix smoothly and makes the cupcakes soft and fluffy.
- Do not overmix the batter: Mix just until the ingredients are combined. Overmixing can make the cupcakes dense and tough instead of light and soft.
- Fill cupcake cases evenly: To get even-sized cupcakes, fill each case about two-thirds full. This prevents them from overflowing while baking and ensures they rise properly.
- Check for doneness properly: Insert a toothpick into the center of a cupcake—if it comes out clean, they are ready. If it has batter on it, bake for a few more minutes.
- Let cupcakes cool before icing: Wait until the cupcakes are completely cool before adding icing. If they are still warm, the icing will melt and not set properly.
How To Store Leftovers?
- Refrigerate: Let the cupcakes cool down first. Then, put them in a sealed container and keep them in the fridge for up to 5 days. Before eating, let them sit at room temperature so they taste soft and fresh.
- Freeze: After cooling, place the cupcakes in a freezer-safe container or bag and freeze for up to 3 months.
Nutrition Facts:
- Calories: 210 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 80mg
- Potassium: 30mg
- Total Carbohydrate: 27g
- Dietary Fiber: 0.5g
- Sugars: 18g
- Protein: 2g
Try More Nigella Lawson Recipes:
Nigella Cupcakes
Description
These easy Nigella cupcakes are soft, buttery, and perfect for decorating. They are quick to make with simple ingredients and bake to golden perfection. Just mix, bake, and decorate with icing and sprinkles for a fun treat!
Ingredients
Instructions
- Preheat the oven: Set it to 200ºC and line a 12-hole muffin tin with cupcake cases.
- Mix the batter: Put flour, sugar, butter, eggs, and vanilla in a food processor and blend until smooth. Slowly add milk while pulsing until the batter is soft. (If mixing by hand, cream butter and sugar, beat in eggs one at a time with some flour, then add vanilla and the rest of the flour. Stir in milk last.)
- Fill the cases: Spoon the batter evenly into the 12 cupcake cases. It may look like a small amount, but it’s just the right amount!
- Bake the cupcakes: Place in the oven and bake for 15–20 minutes until golden and fully cooked. Remove from the tin and cool on a wire rack.
- Prepare the icing: Make royal icing following the packet instructions. Divide into bowls and mix in food coloring a little at a time until you get the shades you like.
- Decorate the cupcakes: Spread icing on each cupcake using a teaspoon. Let it dry slightly, then add wafer flowers, sprinkles, or sweets for a fun and colorful finish.
Notes
- Use room temperature ingredients: Make sure the butter, eggs, and milk are at room temperature before mixing. This helps the batter mix smoothly and makes the cupcakes soft and fluffy.
- Do not overmix the batter: Mix just until the ingredients are combined. Overmixing can make the cupcakes dense and tough instead of light and soft.
- Fill cupcake cases evenly: To get even-sized cupcakes, fill each case about two-thirds full. This prevents them from overflowing while baking and ensures they rise properly.
- Check for doneness properly: Insert a toothpick into the center of a cupcake—if it comes out clean, they are ready. If it has batter on it, bake for a few more minutes.
- Let cupcakes cool before icing: Wait until the cupcakes are completely cool before adding icing. If they are still warm, the icing will melt and not set properly.
Nigella Cupcakes