HAVE you noticed the cupcake revolution? Trendy pink cafes catering exclusively to cupcake fans are taking over cafe country and who can say no to these nostalgic and sultry sweets?

If your sweet tooth is looking for a little sparkle and fizz these charming pastel wizz bang sherbet cupcakes will hit the spot. Perfect for the trendy and the young at heart!

Recipe by competition winner Jennifer Agius

Ingredients
Cupcakes
2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
2 x 59g eggs, beaten
1 teaspoon Queen Natural Vanilla Essence
3 sachets of Wizz Fizz Sherbert

Icing
1 1/2 cups pure icing sugar
Food colourings of your choice (we recommend pastel pink, yellow, blue and green)
1 to 1 1/2 tablespoons water
Sherbert to sprinkle on top

Method

Cupcakes
Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.

Add milk, butter, eggs, 2 sachets of sherbert and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

Spoon mixture into prepared cupcake pan. Bake for 12-15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.

Icing
Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Sprinkle with extra Sherbert to decorate.

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