Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Cupcake decorated cupcakes August 22, 2012

 

Ingredients for the cupcakes

 

175g/6 oz butter, softened

175g/6 oz caster sugar

4 Tbsp milk

2 eggs, beaten

175g/6 oz plain flour

1 tsp baking powder

 

For the icing

 

225g/8oz icing sugar,sifted

a few drops of vanilla extract

3-4 tsp hot water

yellow food colouring

pink food colouring

 

To decorate

 

light brown ready to roll fondant

white ready to roll fondant

red writing icing

 

Method

 

Preheat oven to 180C/gas mark 4. Place 12 paper cases in a 12 hole muffin tin. Beat the butter and sugar together until light and creamy.

Add the milk and eggs gradually, beating well. Sift in the flour and baking powder.

Spoon the mixture into the paper cases.

Bake for 15 – 20 minutes, until golden and springy to the touch. Leave to cool in the tins for 10 minutes before removing and placing on a wire rack.

While your waiting for the cupcakes to cool, make the mini cupcake toppers. Roll out both the white and brown fondant thinly, then cut out 12 case shapes from the brown fondant and 12 wavy frosting shapes from the white fondant. Leave them to dry out a little.

Sift the icing sugar into a bowl and gradually stir in the vanilla extract and enough hot water to make a thick, smooth icing. Divide the icing in half and colour one half pink and the other half yellow, with a few drops of food colouring. Spread the icing over the cupcakes, then decorate with the cupcake toppers, pressing them very lightly into the icing, then finish them off by adding a tiny drop of red writing icing.  Leave to set.

 

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