Bouquet of Cupcakes

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These beautiful cupcakes make a great gift for someone special, or an exciting centrepiece!

12 cupcakes

Difficult 80 Minutes

Ingredients

Ingredients

For the recipe  Bouquet of Cupcakes

For the Cupcakes:

12 Dr. Oetker Muffin Cases
175 g Margarine Softened
175 g Caster Sugar (6 oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
175 g Plain Flour (6 oz)
2 Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
75 g Raspberry Jam (3 oz)
3 Medium Eggs (beaten)

For the Decoration:

200 g Unsalted butter
350 g Icing Sugar (12 oz)
5 ml Rose Water (1 tsp)
Dr. Oetker Red Extra Strong Food Colour Gel
Dr. Oetker Violet Extra Strong Food Colour Gel

preparation

Preparation

Bouquet of Cupcakes

Step 1: Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a deep cupcake tin with the Muffin Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy in texture.

Step 2: Gradually whisk in the eggs and the Madagascan Vanilla Extract then sift in the flour and Baking Powder on top. Carefully mix ingredients together until well blended.

Step 3: Spoon the mixture into the Muffin Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Step 4: Using a teaspoon, scoop out a small round of sponge from each cake and reserve. Spoon a teaspoonful of jam into each cake and replace the sponge on top.

Step 5: For the icing, place the butter in to a bowl and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Add rose water to taste. Divide the mixture into 3 portions, and leaving one portion plain, colour the other batches with drops of Red and Violet Gel Food Colour.

Step 6: Spoon the plain icing into the centre part of the bag, then spoon the red icing and purple icing down each side of the large piping bag fitted with a 1cm (1/2 inch) 7 pt star nozzle. Gently squeeze the icing down the bag to reach the nozzle and twist the bag closed.

Step 7: Starting in the middle of the cake, pipe the icing clockwise in a circular motion until the top of each cake is fully covered. Put the cakes on a board, spaced apart and chill for about 30 minutes to firm.

Step 8: To assemble the bouquet, tape the polystyrene base to a side plate. Take one cupcake at a time and push a cocktail stick halfway through the paper case into the centre of the cake. Push the rest of the stick into the centre of the polystyrene. Continue the process using another 6 cupcakes to cover the top of the polystyrene.

Step 9: Carefully wrap tissue paper around the base and sides of the cakes. Hold in place using a few pins. Tie ribbon around the polystyrene and finish with a bow, holding in place with another pin. Your bouquet is ready to present. Remeber to remove cocktail sticks before serving cupcakes!

1 serving = 110g

Nutritional Information for the recipe Bouquet of Cupcakes

Per Serving Per 100 g / ml
Energy 2001 kJ
478 kcal
1788 kJ
427 kcal
Fat 25.58 g 22.84 g
Carbohydrate 58.69 g 52.40 g
Protein 3.39 g 3.03 g

preparation

Preparation

Bouquet of Cupcakes

Step 1: Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a deep cupcake tin with the Muffin Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy in texture.

Step 2: Gradually whisk in the eggs and the Madagascan Vanilla Extract then sift in the flour and Baking Powder on top. Carefully mix ingredients together until well blended.

Step 3: Spoon the mixture into the Muffin Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Step 4: Using a teaspoon, scoop out a small round of sponge from each cake and reserve. Spoon a teaspoonful of jam into each cake and replace the sponge on top.

Step 5: For the icing, place the butter in to a bowl and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Add rose water to taste. Divide the mixture into 3 portions, and leaving one portion plain, colour the other batches with drops of Red and Violet Gel Food Colour.

Step 6: Spoon the plain icing into the centre part of the bag, then spoon the red icing and purple icing down each side of the large piping bag fitted with a 1cm (1/2 inch) 7 pt star nozzle. Gently squeeze the icing down the bag to reach the nozzle and twist the bag closed.

Step 7: Starting in the middle of the cake, pipe the icing clockwise in a circular motion until the top of each cake is fully covered. Put the cakes on a board, spaced apart and chill for about 30 minutes to firm.

Step 8: To assemble the bouquet, tape the polystyrene base to a side plate. Take one cupcake at a time and push a cocktail stick halfway through the paper case into the centre of the cake. Push the rest of the stick into the centre of the polystyrene. Continue the process using another 6 cupcakes to cover the top of the polystyrene.

Step 9: Carefully wrap tissue paper around the base and sides of the cakes. Hold in place using a few pins. Tie ribbon around the polystyrene and finish with a bow, holding in place with another pin. Your bouquet is ready to present. Remeber to remove cocktail sticks before serving cupcakes!

1 serving = 110g

Nutritional Information for the recipe Bouquet of Cupcakes

Per Serving Per 100 g / ml
Energy 2001 kJ
478 kcal
1788 kJ
427 kcal
Fat 25.58 g 22.84 g
Carbohydrate 58.69 g 52.40 g
Protein 3.39 g 3.03 g
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