Rattle cupcakes - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
For the cakes
- 125 g Unrefined golden caster sugar
- 125 g Butter (unsalted) softened
- 2 Egg(s) (free range) medium
- ½ tsp Vanilla extract
- 125 g Self-raising white flour
For the decoration
- 2 tbsp Apricot jam warmed
- 100 g White sugar paste icing
- ½ tsp Blue food colouring
- ½ tsp Pink food colouring
- Silver balls
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4) and line a muffin tin with 6 paper cases.
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2
Place the butter and caster sugar in a bowl and cream together until pale and fluffy.
For this step you'll need:
- 125g Butter (unsalted) softened
- 125g Unrefined golden caster sugar
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3
Add the eggs one by one beating well in between each addition, then add the vanilla extract.
For this step you'll need:
- 2 Egg(s) (free range) medium
- ½tsp Vanilla extract
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4
Finally, carefully fold in the flour until evenly mixed.
For this step you'll need:
- 125g Self-raising white flour
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5
Spoon the batter into the paper cases. Then place in the oven and bake for 20-25 minutes or until a skewer comes out clean and the cupcakes are golden brown and springy to the touch.
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6
Remove from the oven and leave to cool on a cooling wire.
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7
To decorate the cakes, lightly dust your work surface with icing sugar and roll out 75g of white icing until it is about 5mm thick. Using a cutter that is the same size as the top of the cupcake, cut out discs of the icing.
For this step you'll need:
- 75g White sugar paste icing
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8
Lightly brush the top of each cake with the warmed jam, then carefully place the white icing disc on the top.
For this step you'll need:
- 2 tbsp Apricot jam warmed
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9
To make the flowers; split the remaining white icing into two balls and add the blue food colouring to one ball and pink food colouring to the other one, kneading it into the icing until the colour is evenly distributed through the icing.
For this step you'll need:
- ½tsp Pink food colouring
- ½tsp Blue food colouring
- 25g White sugar paste icing
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10
Roll out onto a surface that has been lightly dusted with icing sugar, then using a small heart plunger cutter, cut flowers from each colour and place onto baking parchment. Carefully place the flowers onto the top of the cake using a tiny amount of water to glue them on.
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11
Finally place the silver balls in the centre of each flower, gently pressing them into the icing.
For this step you'll need:
- Silver balls