Silver Spoon

Remembrance Sunday Poppy cupcakes
Tried and tested

Remembrance Sunday Poppy cupcakes

Recipe Submitted By: bakingmad

A great treat for Remembrance Sunday with a cup of tea watching the procession…

Preparation Time 15 minutes
Baking Time 25 minutes
Portions Makes 12
Skill Level Easy
Average Rating 0 stars
 

Remembrance Sunday Poppy cupcakes Ingredients

250 grams Unsalted Butter
250 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
4 Free Range Eggs medium Free Range Eggs
250 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
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Additional Ingredients

1 tbsp Apricot Jam warmed
White Ready To Roll Icing (Silver Spoon Create) for decoration White Ready To Roll Icing (Silver Spoon Create)
Ready to Roll Icing for decoration Ready to Roll Icing
Black Ready To Roll Icing (Silver Spoon Create) for decoration Black Ready To Roll Icing (Silver Spoon Create)
 

This recipe uses

  • Golden Caster Sugar (Billington's)
  • Free Range Eggs
  • Self Raising White Flour (Allinson Nature Friendly)
  • White Ready To Roll Icing (Silver Spoon Create)
  • Ready to Roll Icing
  • Black Ready To Roll Icing (Silver Spoon Create)

How to make Remembrance Sunday Poppy cupcakes

  • Click on the text to highlight the different stages as you go along,
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  1. Preheat the oven to 180°C/Gas 4 and line a muffin tin with 12 cupcake cases.
  2. Cream together the butter and sugar until pale and fluffy, then add the eggs one by one mixing after each one.
  3. Sift together the flour and carefully fold into the mixture.
  4. Spoon the mixture into the paper cases until they are approx. ½ full. Then bake in the oven for 25-30 minutes until golden brown and a skewer comes out clean. Leave to cool.
  5. To decorate, roll out some of the white icing until it is about 4-5mm thick, then cut a disc about the same size as the top of the cupcake. Brush the top of the cake with some warmed apricot jam, then position the icing on top.
  6. Next roll out some of the red icing and using a flower cutter cut out some flowers. Place the flower onto a folded tea towel and use a ball tool or your fingers to carefully thin out the petals so that they start to curl. Place these on the top of the cupcake using water to glue it to the white icing. To finish take small pieces of black icing and roll into a ball then squash it slightly. Attach this to the centre of each poppy flower again using some water.
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