Happy
birthday cupcakes recipe
Makes
24 small cupcakes
Decoration
time about 1 hour
18
cm (7 inch) bought or homemade square Madeira cake – click here to see
24
paper cake cases
Large
rectangular board or tray
1
egg white
2
tablespoons lemon juice
500g
(1 lb) icing sugar
Pink
food colouring
Silver
balls
6
small sugar flowers
Pink
or white candles – optional
Cut
any excess dome off the top of the cake. Cut the cake horizontally in half. From
each half cut out 12 rectangles, each 4 cm (1 ¾ inches) long, and arrange them
in paper cases in a rectangle on the board or tray.
Beat
the egg white and lemon juice in a bowl with a little of the icing sugar. Gradually
blend in the remainder to make a paste that just holds its shape. Turn half the
mixture into a separate bowl and colour it pale pink. Spoon about 2 tablespoons
of each colour into separate paper piping bags and snip off the tips so that
the icing can be piped in a thick line.
Thin
the remaining pink and white icing with a dash of water or extra lemon juice
until each thickly coats the back of the spoon. Spoon each icing over the tops
of half the cupcakes.
Use
the icing in the bags, the silver balls and sugar flowers to decorate the tops
of the cakes as illustrated, writing a name, a massage or an age if liked. Arrange
candles around the edges of the cakes, if used and store in a cool place for up
to 24 hours.
Tip
When
you’re blending icing sugar with water or lemon juice, take care not to add too
much liquid or the icing will make a big difference to the consistency of the
icing.
0 Reviews: