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St George's Cupcakes

Veg CD CBF 45mins

 

A cupcake especially for St. George's Day - Patron Saint of England. The actual cupcake is a cherry cake mix, in keeping with the red and white theme of the icing which represents the English Flag. .

 

Ingredients
For the cakes

100g/4oz Castor Sugar
100g/4oz Butter or Margarine
100g/4oz Self Raising Flour
2 Eggs, beaten
50g/2oz Ground Almonds
100g/4oz Glace Cherries, quartered

 

For the Fondant Icing
1 Egg white
450g/14oz icing sugar
50g/2oz liquid glucose
Red Food Colouring

Instructions

 

1. Preheat the oven to 180C, 350F, Gas Mark 4 and place 12 cupcake cases on a baking tray.

 

2. In a large mixing bowl, cream the butter and sugar together until pale and fluffy using a wooden spoon or an electric hand mixer.

 

3. Gradually beat in the whisked eggs a little at a time until well incorporated then add the flour and mix until well blended.

 

4. Toss the quartered cherries in the ground almonds to coat then gently fold into the cake mixture using a spatula or metal spoon.

 

5. Divide the mixture between the cupcake cases, smooth the tops and bake for 12 - 15 minutes or until golden, risen and firm to the touch. Transfer to a wire rack to cool.

 

6. Meanwhile, make the fondant icing. Place three quarters of the icing sugar in a medium sized mixing bowl, make a well in the centre, add 3/4 of the  egg white and 1 tbsp of the glucose then start mixing, gradually drawing the sugar into the liquid until it forms a mass.

 

7. Turn onto a work surface which has been well dusted with extra icing sugar and knead until very smooth. Wrap in clingfilm until ready to use. Repeat with the remaining egg white, glucose, icing sugar and about 1 teasp of red food colouring.

 

8. Once the cupcakes are completely cold, decorate with the fondant icing.  Place the white icing between two large pieces of clingfilm, then roll  out with a rolling pin until quite thin, about 6mm/-inch then using a cutter, cut into circles just large enough to cover the tops of the cupcakes.

 

9. It's easier to take small pieces of the red icing and roll these out into thin cylinders before flattening them out then cutting into lengths to form the crosses.

 

End of instructions

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Tips, Options and Substitutions

 

Substitute the cherries with other dried fruit

The addition of ground almonds in the mixture helps to prevent the cherry pieces sinking to the bottom of the cupcakes

Main equipment required to make this recipe

Oven

Mixing Bowl

Wooden Spoon

Wire Rack

Cupcake papers

large mixing bowl

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