Teeny tiny cupcake bombs

Adapted Taken wholesale from the Domestic Goddess (I would like to be reincarnated as Nigella, please, God. Not sure how that would work, time-and-space wise, but I'm sure you of all people could manage it).
This makes a huge batch. For a normal sized batch, just halve the quantities.

250gm butter, softened
250gm caster sugar
4 large eggs
250gm self raising flour
1 tsp vanilla extract
4-6 tbs milk

For the icing: use whatever icing method you prefer. I used whipped cream and icing sugar, but buttercream or plain old lemon would work fine. Decorations look lovely scattered over these babies - stars, silver balls, sprinkles etc.

Heat the oven to 180 degrees centigrade.

I just put all the ingredients except the milk into a big mixing bowl and used a bamix (hand-held mixer) to blend, which worked a treat. Add the milk until it reaches a soft, drooping consistency.

Then all you need to do is spoon tiny blobs into your miniature cupcake holders, which is seriously time-consuming but also kind of fun. If you have a piping bag, so much the better. Don't be tempted to fill the cases, I put small teaspoonfuls into each cup and they puffed way up.

Watch them in the oven, they only take about 7-10 minutes to cook and will burn very quickly if you leave them too long.

Then all you have to do is make your icing and spend a good 20 minutes carefully icing them one by one until you are left with a sea of gorgeous, bite-size treats that will win you much kudos.

Enjoy!