Poppy Cupcakes

  • Total Time

    55m
    • Prep Time

      25m
    • Bake Time

      30m
  • Serves

    12


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A great treat for Remembrance Sunday with a cup of tea watching the procession… If you can't get hold of the different colours of sugar paste icing, just buy white and then colour it with red and black food colouring.  

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 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.

    • 250g Butter (unsalted)
    • 250g Unrefined golden caster sugar
    • 4 Egg(s) (free range) (medium)
  3. Sift the flour and carefully fold into the mixture. Then stir in the vanilla extract.

    • 250g Self-raising white flour
    • 1tsp Vanilla extract
  4. Spoon the mixture into the paper cases until they are approximately 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 your fingers to carefully thin out the petals so that they start to curl.

  7. 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.

Let's Bake

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