115g soft butter
115g of fine white sugar
2 eggs (slightly beaten)
115g of wheat flour (eg for cakes and cookies)
200g powdered sugar
about 2 tablespoons of warm water
a few drops of dye
colourful or chocolate sprinkles, sugar flowers, candied cherry – as desired
Prepare a baking tray for muffins and fill it with paper cases. Preheat oven to 190 C degrees, without thermo circulation.
Butter and sugar give to a high dish and blend to a uniform, smooth mass.
Break the eggs into a small bowl. Lightly deflate with a fork and add to the container with the mass.
Add the sifted flour and stir everything together with a spoon.
Apply with a paper spoon – more or less equal servings. No more, however, like 3/4 of the height.
Bake for 15-20 minutes until they are golden.
After removing from the oven, leave to cool completely.
In the meantime, prepare the icing. Powdered sugar pour into a bowl and add warm water. Stir to obtain a smooth mass.
You can add a few drops of dye in your favourite colour to the icing.
Apply icing on the cupcakes and decorate it at will – beads, flowers or candied cherries.
NOTE: Decorate immediately after icing, because the icing mass cools down quickly.