Ingredients
110g caster sugar
110g Canola Spread
2 whole egg
lightly beaten
110g self-raising white flour
1 tsp vanilla essence
12 tiny fresh flowers
for decoration
30g egg white
from 1 egg white
25g caster sugar
for crystallizing flowers
25g icing sugar
1 pinch salt
inferred from method
water
for icing, inferred from method
food colouring
of choice, for icing, inferred from method
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 12-hole muffin tray
- 1 Paper cases
- 1 Large mixing bowl
- 1 Electric beaters
- 1 Cake rack
Instructions
- Preheat oven to 190C. Line a 12-hole muffin tray with paper cases.
- Combine sugar, spread, eggs, flour, a pinch of salt and vanilla into a large mixing bowl. Beat with electric beaters for 1 minute, or until thick and well combined.
- Spoon into prepared muffin tray.
- Bake for 18 – 20 minutes or until risen and firm. Remove cup cakes from tray and transfer to a cake rack to cool completely.
- To make crystallized flowers, paint the flower petals with lightly beaten egg white and dip into caster sugar. Leave to dry.
- Mix the icing sugar with a little water and food colouring of choice to make a smooth icing. Spread onto cakes.
- Decorate with flowers, but do not eat them.
Notes
Tip
The crystallized flowers are for decoration only and should not be eaten.
Tip
These cupcakes can look so different, depending on which food colour you choose to colour your icing. Pastels work really well, however stronger colours like red and green can also look pretty spectacular.
