Monogrammed cupcakes

Equipment

• 1 Electric mixer
• 1 Two 12-hole muffin trays
• 1 Cupcake papers
• 1 Wire racks
• 1 Ice cream scoop (optional)
• 1 Toothpick
• 1 Large scone cutter, saucer or egg ring
• 1 Resealable bag
• 1 Non-stick baking paper

Instructions

1. Preheat oven to 180C. Place 24 cupcake papers in two 12-hole muffin trays.
2. In an electric mixer, beat 200g softened butter for 2-3 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition.
3. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla essence and beat until combined.
4. Sift flour and baking powder and add half to butter mixture with half the milk, beat until well combined. Repeat with remaining flour and milk.
5. Spoon into cupcake papers (an ice cream scoop works well) and bake for about 15 minutes until a skewer inserted into the middle of a cupcake comes out clean.
6. Transfer to wire racks and allow to cool completely.
7. To make the icing, cream 50g butter until pale and smooth. Add the 2 tablespoons of milk and half the sifted icing sugar. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy.
8. Remove papers from cooled cupcakes, trim the top of the cupcakes so they are level, and turn them upside down on a work surface. Spread a tablespoon of icing in a thin layer on the top and sides of each cupcake.
9. Chop the fondant icing into small pieces and knead until starting to soften. Add a small amount of chosen colouring using a toothpick. Knead until the colour is even, adding more colour if required.
10. Dust the work surface with icing sugar to prevent sticking and roll out the fondant to 5mm thick. Use a large scone cutter, saucer or egg ring to cut out circle shapes large enough to cover the top and sides of your cupcake.
11. Place a circle of icing over a cupcake, smooth the icing down using fingers dusted in icing sugar. Trim ends around the base of the cake and place into a clean cupcake paper. Knead scraps and repeat until all cakes are covered.
12. For the initials, place 1 cup of white chocolate pieces in a resealable bag (unsealed). Microwave for 1.5 minutes in 30-second bursts, massaging between bursts to evenly distribute melted chocolate.
13. Seal the bag and snip a tiny triangle from one corner. Pipe letters onto a sheet of non-stick baking paper and leave for 30 minutes to set.
14. Stick the set chocolate letters to the top of the iced cupcakes with some leftover butter icing or melted chocolate.