Dessert Recipe Fairy bread cupcakes

Dessert Recipe Fairy bread cupcakes

Ingredients:

• 1 quantity Basic cupcakes (see related recipe)


• pink and blue food colouring

Glace icing

• 2 1/2 cups icing sugar mixture, sifted


• 3 teaspoons milk


• yellow food colouring


• 100s and 1000s, to decorate

Instructions:

1. Preheat oven 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make Basic cupcakes to end of step 1 (see related recipe). Divide batter in half. Tint 1 portion with pink food colouring. Tint remaining batter with blue food colouring.


2. Spoon 1 tablespoon pink batter into each paper case. Top with 1 tablespoon blue batter. Run a skewer through batter to create a marbled effect.


3. 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 colouring. Spread icing over cake tops. Top with 100s and 1000s. Stand at room temperature to set. Serve.