Mini cupcakes recipe

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  • Serves Makes 24
  • 20 mins to prepare and 30 mins to cook
  • 235 calories / serving
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131384 mini cupcakes covered with icing sugar HERO

Preheat the oven to 180°C.

Place the flour, sugar, butter, eggs and vanilla extract in a large mixing bowl and beat using an electric hand-held whisk until smooth; usually 2-3 minutes. Line 2 x 12 hole cupcake tins with cupcake cases and bake spoon the batter evenly into them. Bake for 18-22 minutes until golden, risen and springy to the touch.

Remove and allow to cool on a wire rack.

Meanwhile, divide the icing sugar between as many bowls as you have colours of food colouring. Add drops of the food colouring to each bowl and mix to a smooth icing paste using a little boiling water, making sure you don't add too much water. When the cupcakes are cool, level off any that are uneven on top using a sharp knife.

Spread the coloured icings evenly on top then decorate with the fondant decorations. Leave to set on a wire rack before serving.

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  • Ingredients

  • For the cupcake batter

  • 220g self-raising flour, sifted
  • 220g caster sugar
  • 220g unsalted butter, softened
  • 1tsp vanilla extract
  • 4 large eggs
  • For the icing

  • 500g icing sugar
  • boiling water
  • mixture of food colourings
  • mixture of fondant decorations
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  • Energy 990kj 235kcal 12%
  • Fat 9g 13%
  • Saturates 5g 25%
  • Sugars 31g 34%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 38.5g Protein 2.4g Fibre 0.4g

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