EDWARD ENTERTAINS
THIS WEEK: ICED CUPCAKES
Serves 12
Cupcakes are really popular now and are so versatile, whether you’re having friends over for a stylish get-together or hosting a children’s birthday party or they’ll go down a treat. I made these cupcakes recently for a wedding celebration and they were the toast of the party!
RECIPE
Cupcakes: * 7oz/200g butter, softened * 7oz/200g caster sugar * 5 large eggs * 14oz/400g plain flour
* 1 rounded teaspoon baking powder
Topping: * 6oz/175g softened butter * 12oz/350g icing sugar * 1/2 teaspoon vanilla extract * 1 dessertspoon boiling water
Garnish: (optional)
* 6oz/175g roll-out icing
* Food colouring
METHOD
* Preheat the oven to 180C/350F/ Gas Mark 4
* Fill a 12-cup muffin tray with muffin papers
* In a large mixing bowl cream the butter and sugar until they are light and fluffy. Add in the eggs.
* Add the baking powder to the flour and lightly sieve that into the buttery mixture.
· Continue to cream the mixture together lightly until a smooth dropping consistency has been achieved.
· Divide the mixture between the muffin cases and pop the tray into the oven for approximately twenty-five minutes or until golden brown.
· Allow to cool whilst making the butter-icing topping. · Place the softened butter and icing sugar into a large mixing bowl with the vanilla extract and cream until light and fluffy.
· Add the boiling water to
get an extra smooth and light consistency.
· Meanwhile knead a little food colouring into the roll-out icing to colour it. Sometimes I divide it in pieces and dye the icing a variety of colours. Roll out the icing and cut out a series of small hearts from the icing. Leave on a tray lined with parchment and allow to firm up. · Using a piping bag, pipe a large swirl of butter icing onto each cupcake and then top with a coloured heart.
· Store in an airtight container until required.