1 hr 50 min.
- For the cupcakes
- 1 ½ cups all-purpose flour
- ½ cup caster sugar
- 2 tsps Baking powder
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup butter (melted)
- 1 tsp vanilla extract
- To decorate
- 1 ¼ cups blue Sugar paste
- 3 Tbsps Apricot Jam (jelly)
- 2 cups white Sugar paste
- small Candy
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Sift the flour, sugar and baking powder into a mixing bowl.
Whisk together the egg, milk, butter and vanilla. Stir into the dry ingredients until just combined.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
To decorate: roll out the blue sugarpaste thinly on a surface lightly dusted with icing sugar. Cut out 12 rounds using a scallop edge cutter.
Brush the tops of the cakes with a little apricot jam and attach the blue sugarpaste rounds.
Roll out the white sugarpaste and cut out 24 strips, about 1.5cm|1/2" wide and10cm|4" long. Cut out another 12 strips about 1cm|1/4" wide and 3cm|1" long.
Take 1 larger strip and pinch it together in the middle and at both ends. Brush the centre with a dab of jam, fold both ends towards the centre and pinch together. Repeat this process for the remaining 11 bows.
Take a smaller strip and brush lightly with jam. Wrap around the centre of the bow. Repeat with the remaining bows.
Cut the remaining longer strips in half and cut off the edges of in a 'v' shape to fit the cakes. Place on top of the cakes, attaching with a little water.
Place the bows on top, attaching with a little water. Decorate with small sweets and leave to set.