Cover the tops of the cup cakes with icing and then heap a generous teaspoonful of icing to form a peak. Smooth to a pyramid shape. Fluff the icing with the back of a teaspoon. Top each cup cake with a tiny bow lightly pushed into the icing.
ORANGE ICING
Mix the icing with 2 T (30 ml)of orange juice and add the grated rind of one orange.
Difficulty: ................. intermediate
Preparation: ............ about 20 minutes
Servings: ................. 4-6
24 vanilla cup cakes (recipe below)
1 x orange flavoured butter icing (recipe below)
2 meters of 1cm wide ribbon, tied into small bows
cup (125 g) butter, softened but not oily
2 cups (200 g) sifted icing sugar
2 T (30 ml) milk, fresh lemon or orange juice
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