White Christmas Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- ½ tsp vanilla extract
- 2 eggs
- 1 unwaxed lemon (finely grated zest)
- 1 ¼ cups self-rising flour (sifted)
- ½ cup plain Yogurt
- For the glaze
- 1 ½ cups powdered sugar
- 1 lemon (juice)
- To decorate
- powdered sugar
- 2 ¼ cups white Sugar paste
- 12 edible, silver Baubles
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs, lemon zest and vanilla.
4.
Sift in the flour and baking powder and gently fold into the mixture with the yoghurt, until well combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the glaze: sift the icing sugar into a bowl and beat in enough lemon juice to make a thin icing. Spoon onto the cakes and spread evenly.
7.
Roll out the white sugarpaste on a surface lightly dusted with icing sugar and cut out 12 snowflakes using a cookie cutter or card template.
8.
Place the snowflakes on the cakes and place silver ball in the centre, attaching with a dab of lemon icing. Leave to set.
9.
Re-roll the supgarpaste trimmings and cut out small snowflakes to scatter around the cakes.
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