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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.
