Crazy King Cupcakes [Dedicated to Marco Mengoni]

For the Icing:
250g of Butter
250g of Icing Sugar
Edible Silver Dust
Black Food Colouring
1 Tsp of Vanilla Essence
For the Cupcake:
110g of Flour
110g of Butter
2 Egg
110g of Sugar
1/2 Tsp of Baking Powder
1 Tsp of Vanilla Essence 


Pre-Heated Oven at 180°C
This recipe makes 6 cupcakes

The Sponge:

1. First of all we make the  cupcakes themselves, we can then use the time they are in the oven to make the icing. Get a large bowl and crack in all of the eggs.
2. Add 110g of sugar and the 110g of butter. Ideally the butter should be room temperature otherwise place it in the microwave for 20seconds. Cut the butter into smaller cubes to make the mixing process easier.
3. Then add 110g of plain flour, a 1/2 teaspoon of baking powder and a teaspoon of vanilla essence.
4. Mix all the ingredients with a stand mixer or an electric whisk. Make sure everything is smooth and all the lumps of butter have.
5. This recipe should make around 6 cupcakes. Put the cupcake cases into the cupcake baking tray and slowly with a spoon pour the mixture. Each cupcake should be a finger's width from the top of the case, leaving room for growth.   
6. Put the tray in the oven at 180°C for around 20-25 minutes.

The Icing:

1. Whilst the cupcakes are baking, get a new bowl and put 250g of butter. Again the butter should be soft to make the job easier, ideally Lurpak as it's a much whiter butter, so if its not at room temperature, pop it in the microwave for around 10 seconds. Cut it into smaller pieces and add to the bowl also 250g of icing sugar and a tsp of vanilla essence.
2. Now again with a stand mixer or an electric whisk, mix the two ingredients. Be careful as the icing sugar goes everywhere! Start the whisking at a low speed and then speed up as the icing sugar becomes smoother.
3. If the mixture is really too dry, add a tiny bit of milk, but this should be a last measure.
4. Check your cupcakes regularly, but they should be now ready. If your unsure, put a knife through one and if the knife is clean, they are done. 
5. Let them cool down for half an hour or so, make sure they are cool when you ice them, or the butter will just melt.
6. Divide the icing into two and put the white icing into a piping bag and, starting at the outside edge of a cupcake, pipe around the cupcake in a spiral towards the centre. The first cupcake can sometimes be a trial. 
7. Now pour in your black food colouring in the second icing and whisk it until its all an even colour. Then do the same as above to ice the cupcake.
8. Sprinkle some silver glitter with a sifter over the cupcakes for decor.