Christmas Sparkle Cakes

Perfect for a Christmas bake sale!

18 - 20 cupcakes

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Christmas Sparkle Cakes

For the Cupcakes:

100 g Self-Raising Flour (4 oz)
100 g Margarine (4 oz) Softened
100 g Caster Sugar (4 oz)
Dr. Oetker Soft Silver Pearls
20 Dr. Oetker Muffin Cases
200 g Dr. Oetker Ready to Roll Coloured Fondant Icing Red and Green
275 g Icing Sugar (11 oz)
30 ml Water (2 tbsp)
2 Medium Eggs

preparation

Preparation

1

Christmas Sparkle Cakes

Preheat the oven to 180°C/350°F/Gas Mark 4.

2

Cream the margarine and caster sugar together until light and fluffy. Beat in the eggs one at a time and gradually fold in the flour.

3

Line cupcake tin with Baking Cases. Place spoonfuls of the mixture in to the cases and bake in a preheated oven for 15 – 20 minutes until well risen and firm to the touch. Allow to cool before transferring the cakes to a wire cooling rack.

4

Using the Regal-Ice Ready to Roll Coloured Icing, according to the pack instructions, cut out Christmas tree and star shapes (or any other Christmas shapes you like!). Leave shapes to harden slightly.

5

Prepare the glace icing by mixing the icing sugar and water together until smooth and, using a flat bladed knife, spread the icing onto the top of each fairy cake. Decorate with Soft Silver Pearls and the coloured icing shapes for that extra special festive touch.

Nutritional Information for the recipe Christmas Sparkle Cakes

Per Serving Per 100 g / ml
Energy 741 kJ
177 kcal
1516 kJ
362 kcal
Fat 4.66 g 9.51 g
Carbohydrate 32.62 g 66.57 g
Protein 1.26 g 2.57 g
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