Here’s tomorrow’s recipe for St Patrick’s Day themed cupcakes from Catherine Leyden for AM tomorrow.
Ingredients
125g/4oz Odlums Self Raising Flour
125g/4oz Butter or Margarine (room temperature)
125g/4oz Shamrock Golden Caster Sugar
2 Eggs (room temperature)
2 tablespoons Milk?
Few Drops Goodall's Vanilla Essence
To Decorate
125g/4oz Butter (room temperature)
225g/8oz Icing Sugar, sieved
Few Drops Goodall's Vanilla Essence
Goodall's Green Food Colouring
Green or White Ready to Roll Icing (optional)
Method
Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
Remove from the oven and leave on a wire tray to cool.
Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
Gradually add drops of?colouring, mixing well until required?shade is achieved. Then pipe or swirl icing onto each cupcake.
If liked, decorate with shamrock shapes. Happy St Patrick's Day!
Note
For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of?each cupcake.
