For the recipe White Chocolate and Lemon Cupcakes
|12||Dr. Oetker Muffin Cases|
|150 g||Caster Sugar|
|150 g||Self-Raising Flour|
|70 g||Dr. Oetker 26% White Chocolate|
|10 ml||Dr. Oetker Madagascan Vanilla Extract (2 tsp)|
|250 g||Icing Sugar|
|5 ml||Dr. Oetker Sicilian Lemon Extract (2-4 drops)|
|Dr. Oetker Yellow Extra Strong Food Colour Gel|
|120 ml||Water (5-8 tbsp)|
|500 g||Dr. Oetker Ready to Roll Marzipan|
Pre heat your oven to 180°C, 160°C Fan Oven, Gas mark 4. line a muffin tray with Muffin Cases.
Beat the eggs and set aside. Cream the margarine and sugar together in a large mixing bowl until pale, light and fluffy.
Add the Vanilla Extract, a tablespoon of the flour, half of the eggs and combine.
Add another tablespoon of flour and the remaining egg mixture.
Sift the remaining flour on top of the mixture and fold to combine completely. Add the White Chocolate Chunks to the mixture and combine.
Fill the Muffin Cases just over half way and bake for 18 – 20 minutes or until they are firm to the touch. Leave to cool completely.
Mix the Lemon Extract and icing sugar together. Add the water two tablespoons at a time to create the desired consistency.
Add the Sunshine Yellow Gel Food Colour gradually to achieve the desired shade. Put enough icing on each cupcake to cover the top.
Use Dr. Oetker Ready-to-Roll Marzipan to create the flowers for decoration. If you are making the flowers by hand, start by rolling out five balls of marzipan the size of garden peas.
Flatten the first ball then roll it from one side to the other to create a cone. This is the centre of your flower.
Flatten the next ball and wrap it around the centre cone and roughly shape into a petal.
Repeat on the opposite side and alternate with the remaining balls of marzipan
|Per Serving||Per 100 g / ml|
|Fat||18.02 g||14.19 g|
|Carbohydrate||74.66 g||58.79 g|
|Protein||5.30 g||4.17 g|