Vintage Style Rose and Quilt-Iced Cupcakes
Ingredients
- 15 Dr. Oetker cupcake cases
- 225 g (8oz) baking margarine
- 225 g (8oz) caster sugar
- 4 medium eggs, beaten
- 5 ml (1 tsp) dr. oetker natural vanilla extract
- 225 g (8oz) plain flour
- 3 sachets (3 tsp) dr. oetker baking powder
- To Decorate:
- icing sugar to dust
- 454 g (16oz) dr. oetker white regal-ice ready to roll icing
- 30 ml (2 tbsp) dr. oetker apricot glaze or honey
- Dr. Oetker bright red gel food colour (optional)
- Dr. Oetker white designer icing
- Dr. Oetker soft silver pearls
Method
- Preheat the oven to
190°C (170°C fan assisted oven, 375°F, gas mark 5). Line a cupcake tin
with the Cupcake Cases. In a mixing bowl, beat the margarine with the
sugar until pale and creamy.
- Gradually whisk in the
eggs and the Natural Vanilla Extract then sift the flour and Baking
Powder on top. Carefully mix the ingredients together.
- Spoon the mixture into
the Cupcake Cases and bake for 22-24 minutes until golden and risen to
the top of the cases. Transfer to a wire rack to cool.
- To decorate, lightly
dust the work surface with icing sugar. Roll out the Regal-Ice Ready to
Roll Icing to a thickness of 3mm (1/8th inch) and cut out fifteen, 7cm
(2 ¾ inch) round discs using a crinkle edged cutter, re-rolling as
necessary. Gather up the trimmings, and set aside.
- Brush the top of each
cupcake lightly with Apricot Glaze or honey and secure a disc of icing
on top so that it completely covers the surface of each cake.
- To make pink mini
roses, flatten the trimmings slightly and add 1 or 2 drops of Bright Red
Gel Food Colour on top. Fold the icing over the gel to enclose it and
carefully knead it into the icing until the colour is evenly mixed.
- To make the mini
roses, dust your fingers with icing sugar to prevent sticking and roll a
pea-sized amount of the reserved trimmings between your fingers to make
a thin sausage shape, then flatten to make as thin as possible.
Starting at one end, roll up tightly until you reach the end. Lightly
pinch together at the base and trim to allow the rose to sit straight.
Place the icing on a board lined with baking parchment and leave to dry
slightly for 30 minutes before decorating.
- For the quilting
design, use either a specialist quilting tool or a small serrated knife.
Press lightly into the top of the iced cake in a criss-cross design to
make a grid pattern. Use the White Designer Icing to stick Soft Silver
Pearls or a pink rose to the cakes to decorate.
