Nigella Lawson is having a rough trot. She divorced her loathsome oaf of a husband Charles Saatchi after THAT incident at Scott’s. Two of her former (trusted) employees are on trial for a wild unauthorised spending spree on Lawson’s and Saatchi’s dime that rivals Julia Roberts’s saunter down Rodeo Drive in Pretty Woman. Now she has had to front up to said trial and fend off accusations from her former husband that she is a full blown drug addict.
But do you know what? Instead of feeling sorry for her, we are majorly crushing on her right now. She has held her coiffed head high, kept silent on her marriage break-up until she was questioned under oath, and has generally behaved like the true Goddess she is. She strode regally into court yesterday with elegance and grit, cast some pearler statements before her swine of an ex, admitted she had taken drugs on a few occassions when her life was difficult, and looked stunning to boot.
FFFing Fantastic! We are Team Cupcake all the way x
Nigella Lawson’s Vanilla Cupcakes
from How to be a Domestic Goddess
- 125 grams self-raising flour
- 125 grams caster sugar
- 125 grams soft unsalted butter
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- 1 packet instant royal icing
- food colouring (for preference colour pastes)
- cake decorations (wafer roses, sugar flowers, sprinkles, or your favourite sweets/candies)
- Preheat the oven to 200ºC/400ºF and line the tin with the muffin cases.
- It couldn’t be simpler to make cup cakes: just put all the ingredients except for the milk in the processor and then blitz till smooth.
- Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour.
- Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
- I know it looks as if you’ll never make this scant mixture fit 12 bun cases, but you will. I promise you this mixture is exactly right to make the 12 cup cakes, so just spoon and scrape the stuff in, trying to fill each case equally, judging by eye only of course.
- Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.
- Once they’re cool, make up a big, uncoloured batch of royal icing, and then remove a few spoonfuls at a time to small bowls.
- Using a bamboo skewer, add small dots of colours from the paste-tubs, stirring with a teaspoon and then adding more colouring, very slowly, very cautiously (pastel works best here, whatever your everyday aesthetic) until you get the colour you want.
- Use teaspoons to coat the cupcakes with icing and leave each a moment to dry only slightly, on the surface, before sticking on a rose, daisy or whole stash of decorations.
images via dailymail.co.uk and foodnewtwork.com