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
1) Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside. 2) In a mix...
1) Preheat your oven to 350 degrees. Line a muffin pan with cup cake liners and set aside. 2) In ...
1. For the cupcakes: preheat the oven to 180C/160C fan/gas 4 and line two 12-hole muffin tins with p...
1 Heat oven to 350F for shiny metal pans (or 325F for dark or nonstick pans). Place paper baking cu...
Pre-heat oven to 350F Stir together sugar, flour, cocoa, baking powder, baking soda and salt in l...