Sugarpaste Decorated Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ½ cups self-rising flour (sifted)
- ½ cup superfine caster sugar
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup sunflower oil
- 1 teaspoon vanilla extract
- For the icing
- 4 cups powdered sugar
- 1 lemon juice
- hot water
- To decorate
- 36 blue Sugar flower
Preparation steps
1.
For the cupcakes: preheat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole bun tin.
2.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
4.
For the icing: mix the royal icing sugar with the lemon juice and beat well until thick and smooth. Add a little hot water, beating until is thick and smooth.
5.
Spread the icing over the cakes. Place 3 sugar flowers on each cake and leave to set.
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