" BASIC CUPCAKE"
INGREDIENTS
-115 g or 4 oz butter, softened, or soft margarine -11g or 4 oz caster sugar -2 tsp rose water -2 large eggs , lightly beaten -115g or 4 oz self-raising flour BUTTERCREAM -175g or 6 oz unsalted butter, softened -6 tbsp double cream -350g or 12 oz icing sugar -food coloring DECORATION -fondant -sparkle |
HOW TO.........1. Preheat the oven to 180C/350F. Put 8 paper cases in a bun tray.
2. Place the butter, caster sugar, and rose water in a large bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift in the flour and, using a metal spoon, fold in gently. 3. Roll to the fondant icing to a thickness of 5mm or 1/4 inch on a surface lightly dusted with icing sugar. 4. Use a cutter for your favorite shape , for example, circle, triangle or square. |
Buttercream:
1.Place a butter in a bowl and beat with the electric mixer for 2-3 minutes, until pale and creamy. 2. Beat in a cream, then gradually sift in the icing sugar and continue beating for 2-3 minutes, until cream is light and fluffy. 3.Put food coloring in to the buttercream. Decorating: 1.Spoon the buttercreaminto a large piping bag fitted with a large star nozzle. 2.Pipe swirls of buttercream on top of the cupcake. 3. Decorate with your fondant. |
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