Ideas for decorating your favourite cupcakes

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

Christmas trees

Ingredients

Buttermilk sponge ingredients:

• 175 g unsalted butter (softened)
• 200 g caster sugar
• 2 whole eggs and 1 egg yolk (beaten)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 225 g plain flour
• 0.50 tsp bicarbonate of soda
• 125 ml buttermilk
• meringue butter cream ingredients:
• 200 g caster sugar
• 3 egg whites
• 250 g unsalted butter (softened and chopped)
• 1 tsp vanilla extract
• christmas tree ingredients:
• 1 quantity of buttermilk sponge
• 1 quantity of meringue buttercream
• green food colouring paste
• edible green glitter
• coloured sugar balls
• gold and silver sugar stars

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Easy Swirl Cupcakes

Ingredients

• 12 dr. oetker cupcake cases (pink and blue varieties)
• 165 g (6oz) baking margarine, softened
• 165 g (6oz) caster sugar
• 3 medium eggs, beaten
• 5 ml (1 tsp) dr. oetker natural vanilla extract
• 165 g (6oz) plain flour
• 12.50 ml (2.5 tsps) dr. oetker baking powder

To decorate

• dr. oetker vanilla flavour and chocolate flavour easy swirl cupcake icings
• dr. oetker sugar butterflies, soft shimmer pearls, wafer daisies, soft silver pearls and soft gold pearls

Raspberry rose cupcakes

Ingredients

• 12 dr. oetker white baking cases
• 115 g (4oz) baking margarine, softened
• 115 g (4oz) caster sugar
• 2 medium eggs, beaten
• 115 g (4oz) plain flour
• 7.50 ml (1 1/2 tsp) baking powder
• 65 g (2 1/2oz) raspberry jam

To decorate

• 100 g (3 1/2oz) unsalted butter, softened
• 190 g (6 1/2oz) icing sugar
• 1 tsp essence of pure rose water
• dr. oetker sugar butterflies to decorate

Chocolate Peppermint Cream Cupcakes

Ingredients

• 115 g (4 oz) baking margarine, softened
• 115 g (4 oz) light brown sugar
• 2.50 ml (½ tsp) dr oetker vanilla extract
• 2 medium eggs, beaten
• 100 g (3½ oz) plain flour
• 15 g (½ oz) cocoa powder
• 7.50 ml (1½ tsp) baking powder
• 50 g (2 oz) dr oetker white chocolate chips

To decorate

• 150 g (5 oz) icing sugar
• 5 ml (1tsp) dr oetker peppermint essence
• dr oetker chocolate strands to decorate

 

Triple - Tier Flower Cakes

Ingredients

• 3 1/4 cups all-purpose flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 2 large eggs plus 1 large yolk
• 1 1/4 cups warm water
• 1 1/4 cups buttermilk
• 1/2 cup plus 2 tablespoons vegetable oil
• 1 tablespoon pure vanilla extract
• Swiss Meringue Buttercream
• Pink gel-paste food coloring

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