Pirate Cupcakes

Name: Pirate Cupcakes
Yield: Makes 12 cupcakes
Ingredients: writing icing, black and red; gel or paste food colouring, black, blue; 250 g/9 oz ready-to-roll fondant icing, white; 2.5 ml/½ tsp lemon juice (optional); 5-7.5 ml/1-1½ tsp water; 2.5 ml/½ tsp glycerine; ½ egg white (about 17 g/½ oz/generous 1 tbsp); 115 g/4 oz/1 cup icing (confectioners’) sugar; 15-30 ml/1-2 tbsp lemon juice; 75 g/3 oz/½ cup raisins; grated rind of 1 lemon; 115 g/4 oz/1 cup self-raising (self-rising) flour, sifted; 2 eggs, lightly beaten; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 115 g/4 oz/½ cup butter

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

All set for a jolly pirate party? Juicy lemon and raisin cupcakes are topped with royal icing and shapes cut out of ready-to-roll fondant icing. We have had fun with pirate faces and skulls and crossbones, but you could try pirate hats, hooks, cutlasses and even the odd parrot or two.

Ingredients

For the Cakes

115 g/4 oz/½ cup butter
115

Cake
Birthday

Method

Preheat the oven to 180°C/350°F/Gas 4. Line a muffin tin (pan) with cupcake cases.
Cream the butter for a few minutes until soft and pale. Add the sugar and continue to beat until the mixture is pale and fluffy. Gradually add the lightly beaten eggs to