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Pretty Pink Eggless Birthday Cupcakes

This year the September equinox happened yesterday, on the 23rd September. While it is the vernal equinox (in March) that is celebrated traditionally by communities across the world, the September equinox signifies the arrival of autumn in the northern hemisph
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Ingredients
  

For the cupcakes:

  • 100 gm butter , soft at room temperature
  • 3/4 cup sugar
  • 1 1/2 cups all purpose flour
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1 1/2 tsps baking powder
  • 1/2 cup milk (plus 1 to 2 tbsp more)
  • 1 tsp vanilla extract (optional)

For the pink glace icing:

  • 2 cups icing sugar
  • 1 tsp lemon juice
  • 1 to 2 tsps milk (or water)

Instructions
 

  • Beat the soft butter and sugar, with a hand held electric beater, till pale and creamy.
  • Sieve together the flour, cornstarch, salt, baking powder and flour. Add this, the extract (if using), and the milk and beat into the creamed mixture, on lowest speed, till just combined.
  • Spoon the batter evenly between 12 cupcake/ muffin tins (for largish cupcakes) or 20 cupcake/ muffin tins (for smaller cupcakes) lined with paper cases.
  • Bake at 180C (350F) for about 20 minutes, till done. Completely cool the cupcakes on a rack.
  • When ready to ice the cupcakes, mix the icing sugar, lemon juice and food colouring in a bowl. Slowly add the milk (or water) a little at a time, and mix into a thick and smooth paste. The icing should be thick enough to spread without running down the sides. If the icing is a little runny, add a little icing sugar to adjust consistency.
  • Pour about 1/2 a teaspoon or so of the icing on top of esch cupcake and allow to spread. Decorate with the silver decorations. Allow the icing about 15 to 20 minutes to set.

Notes

These cupcakes are also joining Sugar High Fridays, being hosted here this month, as they are small enough to be eaten in 2 to 3 bites.