Bright and Bold Cupcakes

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These bright cupcakes use Dr. Oetker Gel Food Colours, perfect for adding to Dr. Oetker Ready to Roll White Regal-Ice and making beautiful designs!

12 cupcakes

Medium 60 Minutes

Ingredients

Ingredients

For the recipe  Bright and Bold Cupcakes

For the Cupcakes:

12 Dr. Oetker Muffin Cases
115 g Margarine Softened
115 g Caster Sugar
115 g Plain Flour (4 oz)
7.5 g Dr. Oetker Baking Powder (1 ½ tsp)
2 Medium Eggs (beaten)

To Decorate:

about 5 g Icing Sugar to dust
250 g Dr. Oetker Ready to Roll White Icing (9 oz)
Dr. Oetker Pink Extra Strong Food Colour Gel
Dr. Oetker Red Extra Strong Food Colour Gel
Dr. Oetker Green Extra Strong Food Colour Gel
Dr. Oetker Blue Extra Strong Food Colour Gel
Dr. Oetker Yellow Extra Strong Food Colour Gel
Dr. Oetker Violet Extra Strong Food Colour Gel
15 ml Honey (1 tbsp) Or Apricot Jam

preparation

Preparation

Bright and Bold Cupcakes

Step 1: Preheat the oven to 190°C (170°C fan, Gas Mark 5). Line a cake tin with 12 Cupcake Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy in texture.

Step 2: Gradually whisk in the eggs, then sift the flour and Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the eggy mixture.

Step 3: Spoon the mixture into Cupcake Cases and bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer on to a wire rack to cool.

Step 4: To decorate, dust the work surface lightly with icing sugar. Divide the Regal-Ice Ready to Roll Icing into 6 equal sized pieces. Working on one piece at a time, flatten slightly and drop the desired amount of the first Gel Food Colour on top of the icing. Fold the icing over the Gel Food Colour to enclose it and carefully knead it into the icing until evenly mixed. Wrap each coloured portion in cling film to prevent it from drying out. Repeat the process, to colour the additional portions of icing using the different Gel Food Colours.

Step 5: When ready to decorate, roll out each coloured piece of icing. Stamp out two, 6cm (2 ¼ inch) discs, two, 3cm (1 ¼ inch) discs, and three, 1cm (½ inch) discs of each colour using assorted round cutters or templates. Taking one of the 3cm (1 ¼ inch) discs of each colour, cut out the centre using a 2cm (¾ inch) cutter to make a ring and another circle.

Step 6: Brush the top of each cupcake with apricot jam or honey and stick one of the largest icing discs on top to completely cover the cake top. Decorate with various sizes and colours of icing circles, and secure on top in patterns using a light brushing of water.

1 serving = 61g

Nutritional Information for the recipe Bright and Bold Cupcakes

Per Serving Per 100 g / ml
Energy 980 kJ
234 kcal
1553 kJ
371 kcal
Fat 8.43 g 13.37 g
Carbohydrate 37.55 g 59.60 g
Protein 2.18 g 3.46 g

preparation

Preparation

Bright and Bold Cupcakes

Step 1: Preheat the oven to 190°C (170°C fan, Gas Mark 5). Line a cake tin with 12 Cupcake Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy in texture.

Step 2: Gradually whisk in the eggs, then sift the flour and Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the eggy mixture.

Step 3: Spoon the mixture into Cupcake Cases and bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer on to a wire rack to cool.

Step 4: To decorate, dust the work surface lightly with icing sugar. Divide the Regal-Ice Ready to Roll Icing into 6 equal sized pieces. Working on one piece at a time, flatten slightly and drop the desired amount of the first Gel Food Colour on top of the icing. Fold the icing over the Gel Food Colour to enclose it and carefully knead it into the icing until evenly mixed. Wrap each coloured portion in cling film to prevent it from drying out. Repeat the process, to colour the additional portions of icing using the different Gel Food Colours.

Step 5: When ready to decorate, roll out each coloured piece of icing. Stamp out two, 6cm (2 ¼ inch) discs, two, 3cm (1 ¼ inch) discs, and three, 1cm (½ inch) discs of each colour using assorted round cutters or templates. Taking one of the 3cm (1 ¼ inch) discs of each colour, cut out the centre using a 2cm (¾ inch) cutter to make a ring and another circle.

Step 6: Brush the top of each cupcake with apricot jam or honey and stick one of the largest icing discs on top to completely cover the cake top. Decorate with various sizes and colours of icing circles, and secure on top in patterns using a light brushing of water.

1 serving = 61g

Nutritional Information for the recipe Bright and Bold Cupcakes

Per Serving Per 100 g / ml
Energy 980 kJ
234 kcal
1553 kJ
371 kcal
Fat 8.43 g 13.37 g
Carbohydrate 37.55 g 59.60 g
Protein 2.18 g 3.46 g

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