Spring was all about Unicorn cupcakes and summer is all about flamingo ones! Never one to miss out on a baking trend, I decided to make these cute cupcakes using some left over ingredients in my cupboards and fridge. The cupcakes are flavoured with almond and fresh cherries and topped with pink butter icing.
To make the necks on the flamingos, you will need to prepare your icing with CMC so that they will go hard and not bend. You can either use ready coloured icing or use white icing coloured with the gel that you use for the buttercream. Once the icing is prepared it can be rolled into the neck shape and eyes can be added using grey or black icing and using a skewer to make indentations. The beak can be added with water and bent to shape.
To make the wings and tail I used a lead plunger cutter. These could also be rolled/cut out if you don't have one of these.
Cherry And Almond Flamingo Cupcakes
- 1 oz ground almonds
- 1oz fresh cheries
- 3oz self raising flour
- 4oz butter
- 3oz caster sugar
- 2 eggs
For the Butter cream
- 5oz butter
- 10oz icing sugar
- a couple of drops of pink gel
- 1 tbsp water
For the flamingos
- ready roll pink icing prepared with CMC
- ready roll grey icing
- Preheat the oven to 180C
- mix the flour, eggs, butter, ground almonds and sugar together.
- Destone the cherries and cut into small pieces. Add the the cake batter.
- Divide between the cake cases and bake until a skewer comes out clean.
- Use prepared ready roll icing to make the flamingo head and necks. Use a leaf plunger to cut out wings and a tail. Allow to harden.
- Make the buttercream by mixing the icing sugar, butter, water and pink food gel together. Place in a piping bad with a rose nozzle and pipe onto the cupcakes. Add the icing pieces to finish your flamingo cupcakes.
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