Violet and Lemon Cupcakes
These party cupcakes have been baked in Dr. Oetker Edible Wafer Cupcake Cases, so the kid’s can eat the whole cake!
Ingredients (6 cupcakes):
For the Cupcakes...
65 g Margarine (2 ½ oz) softened
65 g Caster Sugar (2 ½ oz)
5 ml Dr. Oetker Sicilian Lemon Extract (1 tsp)
Large Egg x 1 beaten
75 g Self-Raising Flour (3 oz)
100 g Lemon Curd (3 ½ oz)
150 g Dr. Oetker Ready to Roll White Icing (5 oz)
5 g Icing Sugar to dust
Edible Flowers such as Violas (optional)
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Arrange the Edible Wafer Cupcake Cases spaced apart on a baking tray.
Put the margarine, sugar, Lemon Extract and egg in a bowl. Sift the flour on top and then beat all the ingredients together using an electric whisk until well blended.
Divide the mixture between the Cupcake Cases. Smooth the tops and bake in the oven for 20-22 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool completely.
Using a small spoon, scoop out a piece of sponge from the centre of each cake and fill with some of the lemon curd. Replace the scooped out cake on top.
To decorate, dust the work surface lightly with icing sugar. Gently knead the Regal-Ice for a few seconds to soften, then flatten slightly and add a few drops of Violet Gel Food Colour on top of the icing. Fold the icing over the Colour to enclose it and carefully knead it into the icing until evenly mixed. Repeat the process, adding more Colour until you achieve the desired shade.
Roll out the Regal-Ice thinly. Using a 7cm (2 ¾ inch) crinkle-edged round cutter, cut out 6 circles, re-rolling as necessary. Brush the top of each cake with the remaining lemon curd and stick the icing on top to completely cover the cake.
Using your fingertips, gently rub and smooth out the icing over the cake.
Brush the tops with a little water and sprinkle with Violet Crystals. Decorate with a fresh edible flower if using. Your cakes are now ready to serve, enjoy and eat!