Cupcakes
125g unsalted butter
300g caster sugar
3 eggs
1 tsp vanilla essence
350g self-raising flour, sifted
1 tsp baking powder
1/2 cup milk
3 Tbsp walnut oil
Frosting:
250g pure icing sugar, sifted
1 eggwhite
juice 1 lime
sprinkles or other decoration
Preheat oven to 180°C. Line patty tins with paper or foil cases. Put unsalted butter and caster sugar in a medium mixing bowl and beat with electric beaters until pale and creamy. Add eggs and vanilla essence, and beat until well combined. Add flour, baking powder, milk, and walnut oil, then fold together until just combined. Spoon into the prepared tins. Bake for 13-15 minutes. Stand on a wire rack to cool. While the cakes are cooling, make the frosting. Sift icing sugar into a medium mixing bowl. Add eggwhite and the lime juice. Dip or spread cooled cupcakes with frosting and decorate immediately with sprinkles.