.Suitable for freezing
25minutes cooking time
.140 C°, 275 F°, Gas Mark 1
For the cupcakes
- 250g Silver Spoon Caster Sugar
Silver Spoon Caster Sugar has finer granules which incorporates more air into your bakes which means it is perfect for adding volume to a mixture when baking and produces extra light cakes. This sugar is also homegrown using sugar beet.
- 250g Butter (unsalted) (softened)
- 4 Egg(s) (free range) (medium)
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste.
- 250g Self-raising white flour
For the decoration
- 250g Sugar paste icing (white)
- 250g Sugar paste icing (pale blue)
- 250g Sugar paste icing (pale pink)
- 0 Silver Spoon Royal Icing Sugar
- 2 tbsp Apricot glaze
- 12 Hole Cupcake Tin
- 12 Cupcake Cases
- Cooling Rack
- Rolling Pin
- Round Biscuit Cutter
- Pastry Brush
- Assorted Biscuit Cutters
- Piping Bag
- Small Round Nozzle
Preheat the oven to 180°C (160°C, gas mark 4) and line a 12 hole cupcake tin with cupcake cases.
Cream together the butter and sugar until pale and fluffy, then add the eggs one by one mixing well between each, then add the vanilla bean paste.
Carefully fold in the flour and spoon into the paper cases until they are about 2/3 full. Place in the oven and bake for about 25 minutes until the cakes are golden brown in colour and a skewer comes out clean. Then leave to cool completely.
To decorate, roll out the white icing and using a round biscuit cutter cut discs of the icing, lightly brush the surface of the cupcake with warmed apricot glaze and place the disc of icing on top of the cake. Repeat this with the blue and pink icing for the rest of the cakes.
Using smaller flower or butterfly cutters, or a cutter shape of your choice, cut shapes from the remaining rolled out icing and leave to one side.
Make up the royal icing according to the instructions on the packet then spoon some into a small piping bag with a small round nozzle. You can use this to stick the icing decorations to the cupcakes by piping a small blob onto the icing then placing the decoration on top. You can also use the royal icing to pipe spots onto the coloured icing.
These beautiful cupcakes are the perfect gift for mother's day. They are easy to make and the sugar paste floral designs are sure to make your mum feel special
This recipe is courtesy of Bakingmad UK https://www.bakingmad.com/