150g (5oz) unsalted butter - softened
150g (5oz) caster sugar
175g (6oz) self-raising flour
3 medium eggs - beaten
1 teaspoon vanilla extract
800g Renshaw Great British Icing (2 x Blue Icing / 1 x Red Icing / 1 x White Icing)
Apricot jam – boiled
1. Preheat the oven to 180°C / 350°F / gas mark 4.
2. Line a 12 section cupcake with 12 paper cupcake cases.
3. Put all the ingredients in a bowl and beat with a hand-held electric whisk until pale and creamy.
4. Divide among the cupcake cases and bake for 15 to 20 minutes until risen and just firm to the touch.
5. Leave to cool on a wire rack.
1. Knead the blue icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness. Using a circle shaped cutter, cut out 12 circles to cover the top of each cupcake.
2. Cover each cupcake with a thin layer of boiled apricot jam. Place the icing circles over the each cupcake gently smoothing the icing down with the palm of your hand.
3. Knead the white icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness. Cut two strips 1cm wide and long enough to go over each cupcake.
4. Place one of the strips across the cupcake. Trim at the edge of the cupcake and stick to the blue icing with cooled boiled water. Place the second strip across the cupcake so it looks like a cross and again trim at the edge of the cupcake.
5. Cut off the icing that overlaps with the first strip at the centre of the cross.
6. Cut a further two strips of white icing, each 0.5cm wide, and place and stick on a diagonal across the cupcake. Trim at the edge of the cupcake and cut off the overlapping white strips.
7. Repeat the process with the red icing. Cut the first two strips 0.5cm wide and the diagonal strips 0.25cm wide. Trim and stick on top of the white icing with cooled boiled water, again cutting off any overlaps.
for more recipes