For the recipe Flower Power Cupcakes
|110 g||Unsalted butter (4 oz) or Margarine|
|110 g||Caster Sugar (4 oz)|
|75 g||Self-Raising Flour (3 oz) Sieved|
|2 ml||Dr. Oetker Madagascan Vanilla Extract (2-3 drops)|
|454 g||Dr. Oetker Ready to Roll White Icing|
|Dr. Oetker Violet Extra Strong Food Colour Gel|
|Dr. Oetker Pink Extra Strong Food Colour Gel|
|12||Dr. Oetker Muffin Cases|
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Natural Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.
Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until well risen and firm to the touch.Remove from the oven and leave to cool on a cooling rack.
Divide the icing into balls. Add Gel Food Colour a drop at a time to create different colours of icing.
Using a rolling pin, roll out the coloured icing into thin sheets. If the icing is slightly sticky, dust with icing sugar.
Use cookie cutters or a knife to create flower shapes with the icing.
Layer different sized flowers in different coloured icing onto the cupcake to create your own individual designs.
1 serving = 72g
|Per Serving||Per 100 g / ml|
|Fat||9.75 g||13.35 g|
|Carbohydrate||48.11 g||65.90 g|
|Protein||1.83 g||2.50 g|