Carnation Cupcakes
Cooking time25 minutes
Prep time30 minutes
Servings12 portions
Ingredients
- 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
| 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 |
Instructions
- 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.
