A FRESH TAKE ON FROST­ING

Friday - - Advice -

I love mak­ing cup­cakes. But recipes use a full stick of but­ter for the ic­ing, which is too much. Can you give me a sim­ple recipe for a top­ping that uses less but­ter? I agree; frost­ing can be very rich. Have you thought about us­ing fruit fon­dant ic­ing in­stead? It’s re­ally easy to pre­pare – I like to make it with straw­ber­ries.

Put about 50g of hulled straw­ber­ries in a food pro­ces­sor and blitz them un­til they are puréed. Next, sift 175g of fon­dant ic­ing sugar into a large bowl. Rest a sieve on top of the bowl and push the purée through it, stir­ring to com­bine with the ic­ing sugar as you go. You want a mix­ture with a spread­able con­sis­tency, and you might not need all of the purée to achieve this.

Once you’ve got a well-mixed ic­ing, it’s ready to spread on your cooled cup­cakes and you can dec­o­rate them with a fresh straw­berry. De­li­cious!

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