For the recipe Royal Baby Cupcakes
|12||Dr. Oetker Muffin Cases|
|175 g||Margarine (6oz)|
|175 g||Caster Sugar (6oz)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|175 g||Plain Flour (6oz)|
|2||Dr. Oetker Baking Powder Sachets x 2|
|80 g||Lightly Salted Butter (2 1/3oz)|
|250 g||Icing Sugar (9oz)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (2-3 drops)|
|250 g||Dr. Oetker Ready Rolled White Soft Fondant Icing (9oz)|
|Dr. Oetker Blue Extra Strong Food Colour Gel|
|Dr. Oetker Pink Extra Strong Food Colour Gel|
|Dr. Oetker Yellow Extra Strong Food Colour Gel|
|15 ml||Honey (1 tbsp)|
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. 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.
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.
To make the buttercream icing, put the butter in a bowl and beat until soft, smooth, glossy and pale in colour. Gradually sift and beat in the icing sugar until creamy and soft and add 5ml (1 tsp) Natural Vanilla Extract.
Fit a large piping bag with a 1cm large closed star nozzle and spoon the icing into the piping bag. Squeeze the icing evenly down the bag towards the nozzle and twist closed.
Starting in the middle of a cake, pipe the icing round in an anti-clockwise direction to form a swirl on top, covering the top of 6 cakes.
Next, dust the work surface lightly with icing sugar. Divide the Regal-Ice Ready to Roll Icing into 4 equal sized pieces. Leave one portion white and place in cling film. Take one piece of icing, flatten slightly and drop the desired amount (2 drops for a paler shade or 4 drops for a brighter shade) 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. Wash your hands to stop colour from transferring onto the remaining pieces. Repeat the process to colour the other two portions of icing using the different Gel Food Colours. Wrap the 4 portions in cling film to prevent them from drying out.
When ready to decorate, roll out each coloured piece of icing. Stamp out four round discs of each colour using assorted round cutters or templates. Taking one of the coloured discs, use different cutters to emboss each design (follow photo to create designs). Gently place 6 of these coloured, embossed discs on top of the 6 cupcakes with buttercream icing.
Roll out the piece of White Icing and cut out 6 designs using a cutter the same size as the top of the cupcake. Use a piping tip to cut out the small holes in the icing.
Brush the top of the remaining 6 cupcakes with honey and place a large white icing disc on of top, followed by a smaller coloured icing disc on top of that, using a light brushing of water to stick.
|Per Serving||Per 100 g / ml|
|Fat||18.61 g||17.08 g|
|Carbohydrate||64.52 g||59.20 g|
|Protein||3.29 g||3.02 g|