Pink Fondant Individual Cakes
- For the cupcakes
- 1 ¼ cups self-rising flour (sifted)
- 1 teaspoon Baking powder
- 1 pinch salt
- ½ cup butter (softened)
- ½ cup superfine caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Put all the cake ingredients into a mixing bowl and beat until smooth.
Spoon into the paper cases and bake for 15-20 minutes until well risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl. Beat in the lemon juice and enough water to give a thick smooth consistency.
Spread the icing on top of the cakes.
To decorate: roll out the sugarpaste on a surface dusted with icing sugar and cornflour.
Cut out 12 rounds the same diameter as the cakes and attach the sugarpaste rounds before the icing sets.
Using different shaped cutters, mark shapes by pressing the cutters lightly into the sugarpaste.
Roll out the trimmings and cut out shapes to match the markings. Brush lightly with water and attach a shape to each cake. Sprinkle with sparkling sugar.