Iced Cupcakes

Pink Iced Cupcakes

These prettily iced cupcakes are great for an all girls’

kids’ party and they’re

easy to make too.
Although we’ve included here a glacé icing recipe you can of course if you prefer use a mix, or premade frosting or icing.

Makes about 12 cupcakes or 24 or so mini cupcakes

Ingredients
1 cup (4oz) of self-rising flour
4oz superfine sugar
4oz soft margarine
2 eggs
A few drops of vanilla extract
1-2 tablespoons tepid water
And to Ice
1 cup confectioners’ sugar (powdered sugar)
1-1½ tablespoons of hot water
Pink food coloring
You will also need
A muffin pan lined with paper baking cups

Cooking Instructions
First preheat the oven to 375°F; then sift the flour into a large mixing bowl. Next, add the superfine sugar, soft margarine, the eggs and the vanilla extract. Then with a handheld electric mixer whisk to mix. The mixture should now be of a soft dropping consistency – it should drop easily from a wooden spoon when shaken – if not just add a little more hot water and mix again.

Now spoon the mixture into the baking cup lined muffin pan and bake for 15-20 minutes or until golden brown and cooked. Leave in the pan for a few minutes, before transferring the cakes to a wire rack and leaving to cool.

To Pink Ice ~
Begin by sifting the confectioners’ sugar into a bowl. Then gradually, with a wooden spoon, stir in just enough hot water to make a thick cream like consistency. Now beat until the icing is smooth and thickly coats the back of the spoon – if the icing is too runny just add a little more sugar, if too thick a little more hot water – then with a skewer – this is a good way of adding just the right amount of color – add a drop or two of pink food coloring or paste and mix well until the icing is evenly colored.

Ice the cakes and adorn with sugar flowers, sprinkles or candy – as glacé icing sets pretty quickly remember to add decorations without delay.