|Sponge cake batter||1 Cup (16 tbs) (Simple Version)|
|Icing sugar||375 Milliliter, sifted (1 1/2 Cups)|
|Boiling water||45 Milliliter (3 Tablespoons)|
|Food coloring||5 Drop (Of Choice)|
Line 2 cupcake trays with paper cups and fill two-thirds full with spoonfuls of Sponge Cake batter.
Bake at 350°F (180°C) for 15-20 minutes or until cupcakes are well risen and golden brown.
Turn out onto a wire rack to cool before icing.
To make icing, combine icing sugar and butter in a bowl and beat; gradually add enough boiling water to mix.
Add colorings, leaving 1 bowl of icing white.
Ice cupcakes and decorate imaginatively: use white icing to pipe names of party guests or rosettes onto iced cupcakes; garnish with candy sprinkles, chocolate sprinkles, silver dragees, glace cherries, jellybeans, smarties or other favorite candies.
Let your imagination create a colorful variety where every cupcake is different - they look wonderful massed together on large trays or serving platters, Note: To achieve a smooth finish on your icing, use a round bladed knife and dip from time to time in hot water.
Cupcakes without icing can be made in advance and frozen.