St. George Cross Cupcakes

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Celebrate St. George's Day with these delightful little cakes.

12 Portions

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  St. George Cross Cupcakes

For the cake:

175 g Plain Flour
0.5 Dr. Oetker Baking Powder Sachets x 1/2 sachet
0.25 Dr. Oetker Bicarbonate of Soda Sachets x 1/4 sachet
1 g Salt (1/4 tsp)
175 g Caster Sugar
100 ml Vegetable Oil
2 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
125 g Soured Cream
12 Dr. Oetker Muffin Cases x 12
2 Medium Eggs

To decorate:

100 g Apricot Jam (3-4 tbsp)
454 g Dr. Oetker Ready to Roll White Icing
Dr. Oetker Ready to Roll Coloured Fondant Icing

preparation

Preparation

Step 1: Heat the oven to 180°C (160°C Fan, Gas Mark 4). Line a cupcake tray with red Fun Baking Cases.

Step 2: Sieve the flour, add the Baking Powder, Bicarbonate of Soda and salt, set aside.

Step 3: Using an electric hand whisk beat together the eggs and the sugar until they are pale yellow and thick. Gradually add the vegetable oil , Natural Vanilla Extract and soured cream, whisking all the time on a low speed.

Step 4: Finally add the flour and other dry ingredients, and continue whisking until the batter is smooth. Divide the batter between the baking cases, filling each half full.

Step 5: Bake for around 15 minutes in centre of oven until they are golden and a small skewer inserted in the centre comes out clean. Allow to cool slightly in tins, then remove from tins and cool completely before decorating.

Step 6: Once cool, brush a little apricot jam on to the top of each cake.

Step 7: Roll out white Regal-Ice to 5mm thick. Use a round biscuit cutter to cut a circle a similar size to cake top from the icing. Place circle on top of cake, gently press into place.

Step 8: Roll red Regal-Ice to 1.5mm thick. Use a ruler to guide knife and cut strips about 3mm wide.

Step 9: Brush a thin line of water across centre of cake, lay on a strip of red icing and then trim to fit.

Step 10: Brush water on either side of the red line, at right angles to it, add 2 small strips of red icing on top and trim to fit.

Nutritional Information for the recipe St. George Cross Cupcakes

Per Serving Per 100 g / ml
Energy 1654 kJ
395 kcal
1520 kJ
363 kcal
Fat 12.04 g 11.05 g
Carbohydrate 68.80 g 63.12 g
Protein 2.89 g 2.65 g

preparation

Preparation

Step 1: Heat the oven to 180°C (160°C Fan, Gas Mark 4). Line a cupcake tray with red Fun Baking Cases.

Step 2: Sieve the flour, add the Baking Powder, Bicarbonate of Soda and salt, set aside.

Step 3: Using an electric hand whisk beat together the eggs and the sugar until they are pale yellow and thick. Gradually add the vegetable oil , Natural Vanilla Extract and soured cream, whisking all the time on a low speed.

Step 4: Finally add the flour and other dry ingredients, and continue whisking until the batter is smooth. Divide the batter between the baking cases, filling each half full.

Step 5: Bake for around 15 minutes in centre of oven until they are golden and a small skewer inserted in the centre comes out clean. Allow to cool slightly in tins, then remove from tins and cool completely before decorating.

Step 6: Once cool, brush a little apricot jam on to the top of each cake.

Step 7: Roll out white Regal-Ice to 5mm thick. Use a round biscuit cutter to cut a circle a similar size to cake top from the icing. Place circle on top of cake, gently press into place.

Step 8: Roll red Regal-Ice to 1.5mm thick. Use a ruler to guide knife and cut strips about 3mm wide.

Step 9: Brush a thin line of water across centre of cake, lay on a strip of red icing and then trim to fit.

Step 10: Brush water on either side of the red line, at right angles to it, add 2 small strips of red icing on top and trim to fit.

Nutritional Information for the recipe St. George Cross Cupcakes

Per Serving Per 100 g / ml
Energy 1654 kJ
395 kcal
1520 kJ
363 kcal
Fat 12.04 g 11.05 g
Carbohydrate 68.80 g 63.12 g
Protein 2.89 g 2.65 g

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