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recipe image Carnation Cupcakes

Carnation Cupcakes

Carnation Cupcakes

  • Prep time
    30 minutes
  • Cooking time
    25 minutes
  • Servings
  • Difficulty


  • 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


      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.