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.