Blossoming Cupcakes

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This beautiful flower arrangement of cupcakes, makes the perfect gift for any special occasion!

12 cupcakes

Easy 35 Minutes

Ingredients

Ingredients

For the recipe  Blossoming Cupcakes

For the Cupcakes:

125 g Unsalted Butter (4 1/2 oz)
125 g Caster Sugar (4 1/2 oz)
2 g Salt (A pinch of salt)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
100 g Self-Raising Flour (3 1/2 oz)
75 g Ground Almonds (2 1/2 oz)
75 ml Milk (4 1/2 fl oz)
12 Dr. Oetker Muffin Cases
2 Large Eggs

To Decorate:

10 g Apricot Jam (2 tsp either Apricot or Raspberry Jam)
Dr. Oetker Ready to Roll Coloured Fondant Icing
30 g Dr. Oetker Chocolatey Strands (Enough to decorate)

preparation

Preparation

Step 1: Preheat oven to 180⁰C, then line a cupcake tray with 12 Cupcake Cases.

Step 2: Cream butter, pinch of salt and sugar with electric mixer until light and fluffy, and beat in eggs one at a time. Add in Dr. Oetker Madagascan Vanilla Extract.

Step 3: Gently fold in flour and ground almonds then add the milk.

Step 4: Fill 12 Cupcakes Cases. Then bake in the oven for 15 to 20 minutes, once baked then allow to cool.

Step 5: Gently warm jam in microwave for 10 – 20 seconds, and paint the top of the cupcakes with jam.

Step 6: Roll out Dr. Oetker Ready to Roll Regal Ice to thickness of £1 coin. You’ll need approx. 40g black and 100g each of red and yellow.

Step 7: Use a circular cutter to cut out discs of icing and place on top of cupcakes. There should be 2 black ones and then 5 red and 5 yellow.

Step 8: Wipe top of black cupcake with damp cloth and then sprinkle Dr. Oetker Chocolatey Strands on top.

Step 9: Arrange cupcakes on large plate or board. Place black one in middle and surround with coloured ones.

Step 10: Roll most of green ready to roll icing into sausage for large 'stalk' of flower. Roll remaining icing with rolling pin and then cut out 2 large leaves. Arrange these on either side of the stalk.

Nutritional Information for the recipe Blossoming Cupcakes

Per Serving Per 100 g / ml
Energy 1595 kJ
381 kcal
1595 kJ
381 kcal
Fat 15.09 g 15.09 g
Carbohydrate 57.17 g 57.17 g
Protein 3.90 g 3.90 g

preparation

Preparation

Step 1: Preheat oven to 180⁰C, then line a cupcake tray with 12 Cupcake Cases.

Step 2: Cream butter, pinch of salt and sugar with electric mixer until light and fluffy, and beat in eggs one at a time. Add in Dr. Oetker Madagascan Vanilla Extract.

Step 3: Gently fold in flour and ground almonds then add the milk.

Step 4: Fill 12 Cupcakes Cases. Then bake in the oven for 15 to 20 minutes, once baked then allow to cool.

Step 5: Gently warm jam in microwave for 10 – 20 seconds, and paint the top of the cupcakes with jam.

Step 6: Roll out Dr. Oetker Ready to Roll Regal Ice to thickness of £1 coin. You’ll need approx. 40g black and 100g each of red and yellow.

Step 7: Use a circular cutter to cut out discs of icing and place on top of cupcakes. There should be 2 black ones and then 5 red and 5 yellow.

Step 8: Wipe top of black cupcake with damp cloth and then sprinkle Dr. Oetker Chocolatey Strands on top.

Step 9: Arrange cupcakes on large plate or board. Place black one in middle and surround with coloured ones.

Step 10: Roll most of green ready to roll icing into sausage for large 'stalk' of flower. Roll remaining icing with rolling pin and then cut out 2 large leaves. Arrange these on either side of the stalk.

Nutritional Information for the recipe Blossoming Cupcakes

Per Serving Per 100 g / ml
Energy 1595 kJ
381 kcal
1595 kJ
381 kcal
Fat 15.09 g 15.09 g
Carbohydrate 57.17 g 57.17 g
Protein 3.90 g 3.90 g
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