Springtime Coloured Cakes
- For the cupcakes
- 1 ⅛ cups
- 1 ⅛ cups
superfine caster sugar
large eggs (lightly beaten)
- 1 ⅔ cups
self-rising flour (sifted)
- 1 teaspoon
- 4 tablespoons
- For the icing
- 3 ¼ cups
- 3 tablespoons
- hot water
For the cupcakes: preheat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole muffin tin.
Put all the ingredients in a mixing bowl and whisk with an electric whisk until well combined. alternatively, beat well with a wooden spoon.
Spoon into the paper cases to half fill them and place about 1 teaspoon conserve on top of the mixture. Cover completely with more mixture.
Bake for about 30 minutes until risen and firm to the touch. Cool for 10 minutes in the tin, then place on a wire rack to cool completely.
For the icing: sift the royal icing sugar into a deep bowl. Beat in the lemon juice and beat well until thick and smooth. Add a little hot water, beating again until thick and smooth. Put about 1/3 of the icing into a bowl and cover with cling film.
Spread the remaining icing over the cakes.
Spoon the reserved icing into a small piping bag and pipe around the edges of the cakes, as in the photo.
To decorate: dust a surface with icing sugar and roll out the pink sugarpaste thinly. Cut out flowers, using a small flower cutter. Place carefully on top of the cakes.
Roll pieces of chocolate sugarpaste between your hands into strips, for the flower 'stems'. Carefully place on the cakes.
Roll out the remaining sugarpaste as before and cut out bird shapes with a cutter or card template. Carefully place on the cakes and leave to set.
Using a fine brush, brush the lustre powder on the decorative edging.