Wednesday, May 5, 2010

Fairy Bread Cupcakes

Photography by Amanda McLauchlan

1 quantity Basic cupcakes (see related recipe)
blue food coloring
pink food coloring

Glace Icing

2 1/2 cups icing sugar, sifted
3 tsps milk
yellow food coloring
Multi-colored sprinkles (for decoration)

Preheat oven 350°F oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper baking cups. Make Basic Cupcakes to end of step 1 (see related recipe) . Divide batter in half. Tint 1 portion with pink food coloring. Tint remaining batter with blue food coloring.

Spoon 1 tablespoon pink batter into each paper baking cup. Top with 1 tablespoon blue batter. Run a toothpick through batter to create a marbled effect.

To make icing:

Place icing sugar in a bowl. Stir in milk to form a spreadable icing, adding more milk if necessary. Tint with yellow food coloring. Spread icing over cake tops. Top with multi-colored sprinkles. Stand at room temperature to set. Serve.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.

Let stand in pans for 2 minutes. Transfer to a wire rack to cool.

Makes 24 cupcakes.

Source
Super Food Ideas - August 2008, Page 56
Recipe by Kim Coverdale

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