Vanilla Glacé Icing shines
In Australia we tend to ice cakes with simple icing rather than use frosting. Sure cake shops carry the range of American style swirled & twirled frosted cupcakes and I do love them, but there is something about seeing a simple iced cupcake that evokes childhood memories & is so Australian.
Glacé Icing straight from the source I grew up with 'The Australian's Women's Weekly'.
2 cups (320g) pure icing sugar sifted
1 teaspoon of butter or oil
2 tablespoons of hot water
In a heatproof bowl stir icing sugar, butter and water together to make a thick paste. Place bowl over a small saucepan of simmering water; stir until icing is spreadable. The icing will "just warm", you don't want it to be hot or sugar will crystallise.
Flavour with 1 teaspoon of vanilla and spread onto cupcakes.
Coffee flavour; dissolve 1 teaspoon of instant coffee into the hot water before adding it to icing sugar
Chocolate; sift 2 teaspoons of cocoa powder with sugar.
You can also use your favourite citrus by adding zest to the icing sugar after sifting and replacing some of the water with citrus juice.