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Takes: 55 minutes (plus cooling time)
Makes: 12
No nutritional information available.
Ingredients
- 400g packet vanilla sponge mix
- 2 medium eggs
- 500g packet ready-to-roll fondant icing
- Pink, pale blue, yellow and green food colourings
- 65g ready-made vanilla buttercream icing
- Icing sugar, for dusting
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line a 12-hole muffin tin with paper cases.
2. Make up the cake mix following the packet instructions, adding the eggs and 7 tbsp cold water. Divide between the paper cases and bake for 15 - 18 minutes until risen and golden. Leave to cool in the tin for 5 minutes then transfer to wire rack to cool completely.
3. Meanwhile, reserve 100g of the fondant icing. Divide the remainder into four equal portions. Add a drop or two of pink colouring to one of the portions and knead well until coloured to your liking. Repeat using the remaining fondant and the blue, yellow and green colourings.
4. Spread the cupcakes with a little of the buttercream. Roll out each of the coloured fondants, one at a time, on a surface lightly dusted with icing sugar. Cut out three circles of fondant from each colour using a 5cm cutter. Place on top of the cupcakes.
5. Using the picture as a guide, use the leftover yellow and reserved white fondant to form the centre and petals of the flowers. Stick them on using a dot of buttercream.
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