Pre-heat oven to gas mark 4/180° C and fill a 12 hole cupcake tray with cupcake cases. (Depending on how big you want your cupcakes, this recipe may give you more or less than 12).
Crack open your eggs and pour the sugar into a bowl, place this bowl inside a larger bowl of boiling hot water. (Place inside, do not pour!) Then, using an electric whisker, take your anger out on whisking the eggs with the sugar until a pale yellow mixture starts to form.
Once the mixture starts to thicken, take the bowl out of the bowl filled with water, and keep whisking for another 20 seconds.
Sieve approximately ¼ of the flour over the sugar and egg mixture, and in a 'figure of 8' fold in until there is no sign of flour left. Repeat this with the rest of the flour.
Transfer mixture into cupcake cases, and place in the middle of the oven for 20 minutes, or until the tops of the cupcakes are going a golden colour, and are springy to the touch.
When done, remove cupcakes from oven and leave to cool in their tray.
Whilst waiting to cool, make your buttercream topping; Combine icing sugar and butter together, until thick and creamy. Spoon the mixture into a piping and once the cupcakes are fully cooled, decorate cupcakes with the buttercream mixture in preferred way. Top with any decorations and sprinkles as desired. Wait until buttercream has slightly hardened and serve!
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Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.