I adore these little cakes, and they can be decorated in any way you like.
In the spring, I like to decorate them using edible, organic flowers from the garden.
Of course you don't have to eat the flowers, but you may if you wish, and I love their fresh look.
Pansy and Viola blossoms arrive in a wide array of colors, I believe they are my favorites.
But others add a bright variety ~
Still, I seem to be drawn to the blues and purples.
These are dense little cakes, with flat tops, unlike the cupcakes I knew as a child ~
The flat tops with wide surface area, spread with soft Royal Icing make them perfect for decorating. Added bonus, the batter is mixed in a food processor, or may be mixed by hand.
Recipe makes 12 cupcakes
7 tablespoons sugar
2 large eggs
3/4 cups self-rising cake flour, or ~
1/2 teaspoon vanilla extract
2-3 tablespoons milk
1 cup powdered (confectioner's) sugar
1 egg white
3-4 drops lemon juice
Put all the ingredients except for the milk into a food processor and blend until smooth. Pulse while adding the milk down the funnel to make for a soft consistency.
Cool on a wire rack, but remove from the tin as soon as possible.
Use your imagination to decorate any way you like!