Party Cupcakes is a modern British recipe for a classic dessert of rice cooked in milk and cream with spices that is served topped with toasted almonds. The full recipe is presented here and I hope you enjoy this classic British version of: Party Cupcakes.
For the Topping:
250g icing sugar
silver balls and sugar shapes, to decorate
12 candles (1 for each cupcake)
Method:
Combine the butter, sugar, flour, eggs and vanilla extract in a large bowl and beat with an electric whisk until smooth and creamy.
Line the wells of a 12-hole muffin tin with silicone or paper cupcake cases then divide the cake batter between them, filling them no more than 2/3 full. Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for between 15 and 20 minutes, or until golden brown, well risen and springy to the touch. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
For the icing, beat the icing sugar with enough hot water to create a smooth, spreadable, icing. Spread this over the cupcakes and decorate with silver balls and sugar shapes, pressing into the icing before it sets.
Decorate each cupcake with a candle and light these immediately prior to serving.
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