Free Online Recipes
 |  

Sign Up login
 
 

Twinkling Star Cupcakes Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Twinkling Star Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   12 cakes
Preptime   1 hr - 2 hr drying

Ingredients
For the Cupcakes-
115g butter, softened
115g golden caster sugar
125g self-raising flour
2 large eggs
25g ground almonds
1/2 tsp almond extract
 
For the Icing-
250g fondant icing sugar
Claret and mint green edible paste food colouring
For the Decorations-
250g ready to roll white icing
Star shape cutter

Instructions
For the cupcakes- Preheat the oven to 180C/160C fan/gas 4 and line a 12-hole bun tin with silver paper cases. Tip the butter, sugar, eggs, flour and baking powder into a large bowl and beat together with an electric hand mixer for 2 minutes until the mixture is light and well mixed. Using a large metal spoon, lightly fold in the ground almonds and almond extract. Divide the mixture between the paper cases and bake for 20 minutes until risen. Leave in the tin for a couple of minutes, then lift the cakes onto a wire rack and leave until cold.
For the icing- Stir about 2 tablespoons water into the fondant icing sugar to give a smooth, thickish icing. Remove half to a second bowl and colour one batch pastel pink and the other pastel green, using the edible food colourings. Spoon the icings over the cooled cakes so that the tops are almost covered and leave to set for a few minutes.
For the decorations- Slice off a quarter of the ready-to-roll icing (wrap the rest to prevent it drying out) then colour one half of it pink and one half green. Wrap both colours in cling film. On a work surface lightly sprinkled with icing sugar, roll out the reserved white icing. Cut out 12 white stars using an 8cm diameter star cutter. (You will need to re-roll the trimmings.) Place a 3.5-4cm star cutter in the centre of one star and cut out a smaller star, so you have a large cut-out star and a smaller star. Repeat to give 12 cut-out and 12 smaller white stars. Keep re-rolling the trimmings to give you enough white stars. Lay all the stars on a large board lined with baking parchment. Using a 5-5.5cm star cutter, roll out the pink and green icings and cut out 6 stars from each colour. Lay them by the white stars, brush each one with a little edible glitter, then leave them all to dry and firm up (approx 1-2hrs)


Originally Submitted
4/2/2010





0 Out of 5 from 0 reviews

You can add this Twinkling Star Cupcakes recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.