Painted Flower Cupcakes Recipe
Uploaded by Renshaw Baking
- 150 g plain flour
- 12 tsp baking powder
- 125 g caster sugar
- 125 g butter - softened
- 1 lemon - finely grated zest only
- 2 medium eggs - beaten
- 250 g Renshaw White Ready to Roll Icing
- Apricot jam
- Food colouring - optional
Preheat the oven to 180°C/350°F/gas mark 4.
Line a cup cake tray with cases.
Sieve the flour and baking powder into a mixing bowl. Then add caster sugar, butter and lemon zest. Slowly incorporate the egg.
Whisk the mixture for approximately two minutes until smooth and creamy.
Spoon into the cupcake cases until they are half full.
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown.
Leave to cool on a wire rack.
Knead and roll out the 250g Renshaw White Ready to Roll Icing on a work surface lightly dusted with icing sugar.?
Lightly brush the top of the cupcake with boiled and cooled apricot jam.
Using a circle cutter, cut out a disc the same size of each cupcake and place on top of the cupcake. Leave to set.
Using a flower stencil design, paint a flower using edible food colourings of your choice on top of the icing using a fine paintbrush.
Leave to dry and paint over your initial coat to build up colour. Repeat until you have the depth of colour you prefer.