Cupcakes with icing

Ingredients:

• 110 g plus 1 tbsp softened butter
• 1/2 cup plus 1 tbsp sugar
• 4 eggs
• 3/4 cup premium wheat flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tsp vanilla extract
• 2 - 3 tablespoons of milk
• Additional equipment: 12-cup muffin pan and disposable paper cups

Royal icing:

• 2 egg whites from category CO eggs (or substitute with egg white powder)
• 3 cups powdered sugar
• 1 teaspoon lemon juice

Preparation:

1. Remove all ingredients from the refrigerator ahead of time to allow them to come to room temperature. This will make the muffins much fluffier. Preheat the oven to 205°C.
2. Place all cupcake ingredients, except milk, in a food processor and blend until smooth. Pulse the mixture while adding milk through the hole in the lid of the processor until it reaches a smooth, runny consistency.
3. Divide the mixture among 12 muffin tins lined with paper liners and bake for 15-20 minutes. The muffins should rise and be golden brown on top. Let them cool slightly in the tins on a wire rack, then carefully remove them from the tins and cool in the paper liners on a wire rack. Frost with frosting.
   
   Royal icing: In a medium bowl, combine the egg whites and powdered sugar. Beat with an electric mixer on medium speed until the mixture is matte and shiny, about 5 minutes.
   
   Add lemon juice to thin the glaze. Beat for a couple more minutes until the glaze reaches a consistency suitable for frosting cupcakes.
   Exit: enough to thickly coat 12 muffins