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recipe image Carnation Cupcakes

Carnation Cupcakes

Prep time
30 minutes
Cooking time
25 minutes
Servings
12
Difficulty
Easy

Ingredients

Cupcakes

115g (4 oz) Stork with Butter
115g (4 oz) caster sugar
2 eggs, medium
140g (5 oz) self-raising flour, sieved
½ level teaspoon baking powder
25g (1 oz) ground almonds
1 teaspoon almond essence

Icing

85g (3 oz) Stork with Butter
225g (8 oz) Icing sugar, sieved
1 tablespoon milk
Pink food colouring

Instructions

how_make

Place all cake ingredients in a mixing bowl and beat together until smooth.
Place heaped tablespoons of the mixes in 12 cupcake cases. Bake in centre of pre-heated oven at 180° C, 160-170° C fan oven, Gas mark 4 for 20-25 minutes. Cool on wire tray.
Mix the icing ingredients together adding enough colouring to achieve your favourite shade of pink. You can divide the icing and have 2 shades of pink for a pretty effect.
Place one of the icings down one side of a piping bag fitted with a 124 petal nozzle. Place other icing in the rest of the bag.
Start in the middle with the thick edge of the pipe to the base and pipe a bud shape. Continue piping petals gradually making them slightly larger as you get to the edge.

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