Assorted Iced Mini Cakes
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ½ cups plain flour
- ½ cup caster sugar
- 2 tsps Baking powder
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup butter (melted)
- 1 tsp vanilla extract
- For the decoration
- 2 cups powdered sugar
- Food coloring (green, yellow, blue, pink, red)
- 1 cup brown Sugar paste
- 1 cup white Sugar paste
- small jelly candy
- dolly mixture
- 1 thin Licorice
Preparation steps
1.
For the cupcakes: heat the oven to 190C, 375 F, gas 5. Place paper cases in a 12 hole bun tin.
2.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
3.
Whisk together the egg, milk, butter and vanilla. Stir into the dry ingredients until combined.
4.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool.
5.
For the frosting: sift the royal icing sugar into a bowl and beat in just enough water until smooth and thick.
6.
Divide the mixture into smaller bowls and stir a few drops of your chosen food colouring into each bowl, leaving 1 bowl white.
7.
Spoon the icing onto the cool cakes and spread to give a smooth coating.
8.
Roll out the brown sugarpaste and cut out figure shapes with a small gingerbread man cutter. Use the scraps to make 'bun' shapes. Attach to the cakes before the icing sets.
9.
Roll out the white sugarpaste and cut out stars, snowflakes, candy canes and icing for the sugarpaste 'buns'. Attach to the cakes before the icing sets.
10.
Cut small pieces of liquorice for the gingerbread men 'eyes' and 'mouths'. Brush the candy canes with stripes of red food colouring. Attach the sweets to the remaining cupcakes.
