For the recipe Dotty Glitter Cupcakes
|12||Dr. Oetker Muffin Cases x 12|
|175 g||Margarine (6oz)|
|175 g||Caster Sugar (6oz)|
|5 ml||Dr. Oetker Moroccan Almond Extract (1tsp)|
|200 g||Plain Flour (7oz)|
|2||Dr. Oetker Baking Powder Sachets x 2|
|100 g||Raspberry Jam (3 1/2oz)|
|3||Medium Eggs Beaten|
|300 g||Dr. Oetker Ready to Roll White Fondant Icing (10oz)|
|30 ml||Honey (2 tbsp)|
|1 g||Dr. Oetker Bright Writing Icings|
|tsp||Edible Glitter Dust Sprinkling|
Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a Cupcake tin with 12 Cupcake Cases. In a mixing bowl, beat the margarine with the sugar until pale, and creamy in texture.
Gradually whisk in the eggs and Natural Almond Extract then sift the flour and Baking Powder on top. Using a large metal spoon, carefully fold the dry ingredients into the creamy mixture.
Half fill the Cupcake cases with mixture and make a small indent in the centre. Spoon in a little jam and then top with the remaining cake mixture, carefully spreading it over the jam to completely cover it.
Bake in the oven for about 20 minutes until risen to just below the tops of the cases and just firm to touch. Transfer to a wire rack to cool.
To decorate, lightly dust the work surface with icing sugar. Roll out the Regal-Ice Icing to a thickness of 3mm (1/8th inch) and using a crinkle edge cutter the same size as the top of the cakes (approx.6cm (2 ½ inches), cut out 12 circles, re-rolling as necessary.
Brush the top of each cup cake with a little honey and secure a Regal-Ice circle on top so that it completely covers the surface of the cake.
Use the Writing Gels and edible glitter dust to pipe different sized dots on top of each cake before serving.
1 cupcake = 96g
|Per Serving||Per 100 g / ml|