World Cup Cakes
Ingredients (12 cupcakes ):
For the Cakes...
100 g White Vegetable Fats (3 ½ oz) softened
100 g Caster Sugar (3 ½ oz)
Medium Eggs x 2 beaten
5 ml Dr .Oetker American Peppermint Extract (1 tsp)
115 g Plain Flour (4 oz)
3 g Salt (pinch)
Dr. Oetker Baking Powder Sachet (1 tsp)
150 g Dr. Oetker Ready to Roll White Icing (5 oz)
Honey (2 tbsp) clear and runny
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a cupcake tin with 12 Baking Cases.
Put the vegetable fat, sugar, eggs and Peppermint Extract in a bowl. Sift the flour, salt and Baking Powder on top. Squeeze in the whole tube of Lime Green Gel Food Colour. Using an electric whisk, beat all the ingredients together and whisk for a few seconds until well blended. Stir in the Chocolate Chips.
Spoon the mixture into the Baking Cases and bake in the oven for 18-20 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
To decorate, dust the work surface lightly with icing sugar. Knead each colour of the Regal-Ice for a few seconds until pliable.
Roll out the blue, yellow, green and white Regal-Ice thinly. Firstly, using a round cutter, cut out 3 x 6cm (2 ¼ inch) from each colour, re-rolling as necessary. Brush the top of each cake with honey and stick a circle of Regal-Ice on top. Using your finger tips, gently rub the Icing to smooth it to completely cover the cup cake.
Use the icing trimmings to create a variety of football themed patterns and designs, such as flags and footballs, securing each shape in place using a small brush and a little water. Your cakes are now ready to serve and enjoy!