Christmas Cupcakes

Name: Christmas Cupcakes
Yield: Makes 12 cupcakes
Ingredients: gel or paste food colouring, red and bright green; edible silver pearls and stars; 2.5 ml/½ tsp glycerine; 115 g/4 oz/1 cup self-raising (self-rising) flour; 200 g/7 oz ready-to-roll fondant icing, white; ½ egg white (about 17 g/½ oz/generous 1 tbsp); 115 g/4 oz/1 cup icing (confectioners’) sugar; 2.5 ml/½ tsp ground cinnamon; 115 g/4 oz/½ cup butter, softened; 15-30 ml/1-2 tbsp orange juice; 5-7.5 ml/1-1½ tsp water; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 2 eggs, lightly beaten; grated rind of 1 orange; edible glitter; 2.5 ml/½ tsp lemon juice (optional)

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

Orange and cinnamon give a Christmassy flavour to these glittery red, white and green cupcakes. Look out for little cookie cutters in festive shapes; they are great for cutting shapes from ready-to-roll fondant icing. Bold simple shapes work best.

Ingredients

For the Cakes

115 g/4 oz/1 cup self-raising (self-rising) flour
2.5<

Method

Preheat the oven to 180°C/350°F/Gas 4. Line a muffin tin (pan) with cupcake cases. Sift the flour with the cinnamon and set aside.
Cream the butter for a few minutes until soft and pale. Add the sugar, and continue to beat until the mixture is pale and