Easter Cupcakes With
Peppermint / Custard Icing
Ingredients For Sponge
(1 Cup) Butter/Margarine
(1 Cup) Caster Suger
(1 Cup) Plain/Wholemeal Flour
2 Large Eggs
(1 tsp) Golden Syrup
(2 tsp) Baking Power
1 Pinch of Salt
Ingredients For Peppermint Icing
(1/2 Cup)Butter
(1/2 Cup)Cream Cheese
(2 Cups) Icing Sugar
(1tsp) Peppermint Flavouring
(1/2 tsp) Vanilla Essence
Ingredients For Custard Icing
(1/2 Cup)Butter
(1/2 Cup)Cream Cheese
(2 Cups) Icing Sugar
(2tsp) Custard Powered
(1/2 tsp) Vanilla Essence
*
1. cream together butter and sugar
2. Whisk Eggs Together (whilst whisking) add a tsp of boiling water
3. Then add the egg mixture to the Butter & Sugar
TO ADD.
4. Add Golden Syrup and Vanilla Essence to this mixture
5. Add the Flour and Fold in
6. Add Almond/Any Milk If needed
*
7. Place mixture into Cases
FOR THE ICING.
1. Cream the Butter and Cream Cheese Together
2. Add in the Icing Sugar a-bit at a time
3. Add in Flavourings
4. Add Colouring
Place mixture into a piping bag
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