Silver star cupcakes

12 Item
1H 30M



1.Preheat oven to 150°C/300°F. Line 12-hole (¹/³-cup/80ml) muffin pan with paper cases.
2.Beat butter, sugar and eggs in small bowl with electric mixer until just combined. Stir in marmalade and fruit; mix well.
3.Sift flours and spice over mixture; add half the sherry, mix well. Divide mixture into paper cases; smooth surface.
4.Bake about 50 minutes. Remove from oven; brush tops with remaining sherry. Cover pan with foil; cool cakes in pan overnight.
5.On surface dusted with sifted icing sugar, knead white icing until smooth; roll out until 5mm (¼ inch) thick. Cut out 5.5cm (2¼-inch) rounds from icing.
6.Using a 2.5cm (1-inch) star-shaped cutter, gently press a star imprint into the centre of each icing round.
7.Brush cake tops with jam; top with icing rounds. Blend lustre with vodka; paint onto star imprints. Push silver cachous gently into rounds.

Silver lustre is a shimmer dust that gives a slight sparkle and helps create a wet look. It is available from cake decorating supply stores in 5g (¼ ounce) screw-top pots. This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 1 hour.


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