I am obsessed with cupcakes at the moment, and on my travels I have been buying cupcake baking cups. I have also discovered a great stationary store called Card and Caboodle that stocks Paper Eskimo baking cups. This is a recipe that came with them and is my new favourite. The trick I have found to ensure they are moist it to remove them from the oven as they are just-cooked and not a minute longer. Test this with a toothpick, and if it come out clean they are done.
Crack two eggs into a 250ml measuring cup and then fill to the top with thickened cream. Pour into a mixing bowl and beat with an electric mixer for about a minute. A a teaspoon of pure vanilla bean paste and 3/4 of a cup of caster sugar and beat for three minutes. Sift one cup self raising flour and fold into the mixture until just-combined. Place the mixture into baking cups (about 3/4 full) and bake at 180° until golden, about 15-20 minutes. Makes 12 cupcakes, double the recipe for 24.
While the cupcakes are baking make the icing, with an electric mixer, mix 2 cups of sifted icing sugar witha 250gram room temperature block of cream cheese, add a food colouring to complement your paper cups. Place this in the fridge, and once the cupcakes have cooled ice them using a piping bag.