Preparation: 30 minutes + 1 hour setting
Plus: As an alternative to snowflakes you could use other Christmas shapes such as trees. Just use different cutters and red, white and green sprinkles.
- 1 quantity Royal Icing
- Red food colouring
- Icing Sugar, for dusting
- 75 g ready-to-roll white Fondant Icing
- 12 Cupcakes we used the Courgette and Chocolate recipe, see below
- Edible Sugar Snowflake Sprinkles
- Large snowflake cutter
- Disposable piping bag
- Large star nozzle
- Colour the royal icing red with a few drops of red food colouring, beating with a spatula until you get the right shade. If the icing goes too runny you may need to add a little more sieved icing sugar.
- Lightly dust a clean work surface with a little icing sugar. Roll out the fondant icing until about 3 mm thick then, using a large snowflake cutter, stamp out six snowflakes.
- Put the royal icing into a piping bag with a large star nozzle and pipe a large swirl on top of each cupcake, starting from the outside and working your way into the centre. Leave to dry for about 5 minutes.
- Sprinkle six cupcakes with the snowflake sprinkles. Arrange the six large snowflakes on top of the remaining cupcakes. Leave to set for 1 hour.
This recipe is from Celebration Cupcakes by Kim Morphew and published by Simon & Schuster in 2011.