Who says cupcakes are just for kids? These grown-up vanilla bean-flavoured treats will delight the whole family.
Ingredients
| 120 g | Butter |
| 1 tsp | Vanilla extract |
| ½ cup | Raw sugar |
| 2 | Eggs |
| ½ cup | Ground almonds |
| ½ cup | Self raising flour (Main) |
| ¼ cup | Milk |
| 1 to decorate | Fairy Floss, Persian, available from gourmet food stores (Main) |
Icing
| 2 cups | Icing sugar |
| 1 tsp | Butter, softened |
| 1 | Vanilla pod (Main) |
| 2 Tbsp | Water, boiling, approximately |
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Directions
- Preheat oven to 180C. Line muffin tins with paper cases.
- Cream butter, vanilla and sugar until pale, then add eggs one at a time, beating well after each addition.
- Fold in the almonds and then the flour. Gently stir in the milk until all ingredients are combined.
- Spoon the mixture into the paper cases and bake for 15 minutes.
- Put the icing sugar in a bowl and add the softened butter.
- Split the vanilla pod and scrape the seeds into the bowl (add the dried pod to your sugar container).
- Add the boiling water and mix to a smooth consistency, adding a little more water if necessary.
- Ice the cooled cupcakes and top with a little fairy floss.
