Monthly Archives: March 2013

Easter Recipes – Easter Decorated Cupcakes

Easter Recipes – Easter Decorated Cupcakes

recipe1-2Makes 12 basic (fairy cake size) – Suitable for use with the Flower Silicone Cake Cases, Silicone Cake Cases OR Silicone Flower Pot Cases

Ingredients:

  • 100g caster sugar
  • 100g softened butter
  • 100g self-raising flour
  • 2 eggs
  • 1tsp vanilla essence

Instructions:

  1. Pre-heat oven to 190˚C Electric normal oven/Gas Mark 4/5 dependant on your oven
  2. Cream the sugar and butter together until smooth. Beat the eggs together and add gradually to the sugar & butter mixture. Add the sifted flour and mix in again until the batter is smooth. Add the crème fresh and whichever flavouring you require.
  3. Fill the Kleeneze Silicone Cake cases about 2/3 full as neatly as you can
  4. Bake for approximately 15 minutes – to test whether they are done insert the Kleeneze Cake Tester – if it comes out completely clean they are done – if not put back in for another 2/3 minutes. Place on a wire rack to cool completely before adding the topping.

Once ready, leave to cool while you prepare your pre-bought icing or cream cheese frosting (recipe below) and get your decorating equipment together.

Cream Cheese Frosting:

  • 60g unsalted softened butter
  • 120g cream cheese
  • 1 tsp flavouring of your choice
  • 480g icing sugar

Method for icing:

  1. Beat the butter, cream cheese and flavouring until light and fluffy
  2. Gradually use the icing sugar, beating between each addition – if not using an electric mixer, use the Kleeneze protector to stop the icing sugar covering your kitchen!!
  3. If you have too much mixture, it can be stored in an airtight container in a fridge for up to 4 days.