Wednesday, 27 October 2010

butter icing

Now, it seems to be the extravagant, colourful icing that’s attracting most people to the cupcake trend. Butter icing is the key to achieving those ‘swirly’ topped cupcakes.

300g butter
700g icing sugar*, sieved
1 tsp vanilla
2 tsp milk
(A few drops of food dye if you like)

1. In a bowl, whisk together the butter and sugar. Add the vanilla. Gradually add the milk as required. For the perfect icing ensure the icing is quite thick.
2. Spoon the icing into a piping bag with a wide mouthed nozzle. Pipe over cupcakes in a circular motion starting from the outside and finishing in the centre of the cupcake. The thicker the icing the better.
3. Decorate with silver sprinkles or rice paper flowers, available from most supermarkets or specialist shops.

*ensure the icing sugar is gluten free

Gluten Free – Wheat Free

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