Crown jewels cupcakes | Sainsbury`s Magazine

Name: Crown jewels cupcakes | Sainsbury`s Magazine
Ingredients: 12-hole muffin tin; 12 white cupcake cases; 7cm plain round cutter; disposable piping bag; 4.5cm flower cutter; 5cm fluted or crinkle round cutter; a cocktail stick; tweezers; 5 Earl Grey tea bags; 175g butter, softened; 175g caster sugar; 1 tsp Valencian orange extract; 3 large eggs, beaten; 175g self-raising flour, sifted; ½ tsp baking powder; 100g ground almonds; 300g ready to roll soft white icing; a few drops of Dr Oetker Sunshine Yellow, Sky Blue, and Hot Pink gel food colours; 150g Cake Decor Gold Edible Lace Kit; 25g butter, really soft; 50g icing sugar, sifted; cornflour, for dusting; 2 tbsp shredless orange marmalade, warmed or beaten to loosen; 125g white flower and modelling paste; edible silver balls; edible white shimmer pearls; Cake Decor gold and silver glitter spray

www.sainsburysmagazine.co.uk

Crown jewels cupcakes

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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Ingredients

12-hole muffin tin
12 white cupcake cases
7cm plain round cutter
disposable piping bag
4.5cm flower cutter
5cm fluted or crinkle round cutter
a cocktail stick
tweezers
5 Earl Grey tea bags
175g butter, softened
175g caster sugar
1 tsp Valencian orange extract
3 large eggs, beaten
175g self-raising flour, sifted
½ tsp baking powder
100g ground almonds
300g ready to roll soft white icing
a few drops of Dr Oetker Sunshine Yellow, Sky Blue, and Hot Pink gel food colours
150g Cake Decor Gold Edible Lace Kit
25g butter, really soft
50g icing sugar, sifted
cornflour, for dusting
2 tbsp shredless orange marmalade, warmed or beaten to loosen
125g white flower and modelling paste
edible silver balls
edible white shimmer pearls
Cake Decor gold and silver glitter spray