Preheat a fan forced oven to 170°C and line 3 x 6 hole cupcake tins with patty pans.
In a bowl, place all of the cupcake ingredients and stir until combined. Evenly distribute into the patty pans and place into the oven to cook for 25 minutes.
To make the icing, place the egg whites and sugar in a small saucepan over a low heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done). Pour into the mixer bowl and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. Whip for a further 5 minutes.
Pipe or spread the icing onto each cupcake and top with some pretty little things.
