Quick cooked white icing:
2 large egg whites
1 and a half cups granulated sugar
1/4 teaspoon cream of tartar or 1 tablespoon golden syrup
1/3 cup water
1 teaspoon vanilla extract
Combine egg whites, sugar, cream of tartar and water in top of a double boiler. Beat on high speed about 1 minute with hand held mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed about 7 minutes. Remove pan from boiling water; add vanilla and beat on high 2 minutes more, until stiff enough to hold it's peaks. Spoon it into piping bag and swirl beautifuuly on top of cooled cupcakes.
This icng will dry on the top, so if you want to decorate with glitter etc you need to do this as soon as you've iced them.
The melt in mouth cupcakes taste best a day or two after making, and the white icing also keeps well, so these cupcakes can be made up to two days in advance and still taste better than any of the other tennis mum's ones.
Bound to make you the envy of all the compatative boden-clad mums at cake sales, cricket teas, tennis matches etc etc.