Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Carnation Cupcakes

  • Cooking time25 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Carnation 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
  • 85g (3 oz) Stork with Butter
  • 225g (8 oz) Icing sugar, sieved
  • 1 tablespoon milk
  • Pink food colouring

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Place all cake ingredients in a mixing bowl and beat together until smooth.
  2. 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.
  3. 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.
  4. 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.
  5. 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.