Baking ingredients
- 100 g self-raising flour
- 100 g caster sugar
- 100 g butter
- 2 medium eggs – beaten
Decorating ingredients
- 400 g Renshaw Vanilla Piping Frosting
- 165 g Renshaw Mini Chocolate Flavour Beans
- 250 g Renshaw Pink Ready to Roll Icing
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 180°C/350°F/gas mark 4.
Step 2
Line a cup cake tray with cases.
Step 3
Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.
Step 4
Whisk the mixture for approximately two minutes until smooth and creamy.
Step 5
Spoon the mixture into the cupcake cases until they are half full.
Step 6
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown.
Step 7
Leave to cool on a wire rack.
Decorating Instructions:
Step 8
When cooled, pipe a swirl of Renshaw Vanilla Piping Frosting onto each cupcake.
Step 9
Dip one of the cupcakes in the Renshaw Mini Chocolate Flavour Beans to decorate.
Step 10
Knead and roll out the Renshaw Pink Ready to Roll Icing on a work surface lightly dusted with icing sugar.
Step 11
Wet a 10 inch round cake board and cover with the pink icing. Trim off any excess icing.
Step 12
Arrange six of the plain cupcakes on the iced cake board in a circle to form a flower shape, placing the decorated cupcake at the centre.
Step 13
Eat the remaining cupcakes or use as replacements.
