Recipe Royal Icing For Cupcakes

1 if decorating with royal icing roll the icing out and cut into circular disks 2 lay the disc over the cupcake and mould to required shape.

Recipe royal icing for cupcakes. Royal icing is made of egg whites powdered sugar and a dash of lemon juice. Ingredients for the cake sponges serves approximately 15 15g vinegar 300ml milk 50ml vegetable oil 60g butter melted and cool 2 eggs 5ml of vanilla essence 250g of self raising flour 75 of cocoa powder 300g caster sugar 10g bicarbonate of soda 100g white chocolate chips cupcake cases. Ingredients for the buttercream topping.

Place leftover royal icing into zipped top freezer bags. This frosting can even be used as a glue to decorate gingerbread houses and cakes like my irish christmas cake. This ratio of egg white to powdered sugar when whipped to perfection transforms into a light fluffy and very sturdy icing.

As soon as bearable take the cup cakes in their cases out of the tin and let cool right way up on a wire rack. Once they re cool make up a big uncoloured batch of royal icing and then remove a few spoonfuls at a time to small bowls. Put in the oven and bake for 15 20 minutes or until the cup cakes are cooked and golden on top.

Instructions for the queen s chocolate cupcakes preheat the oven to 150 c combine the flour sugar cocoa powder and bicarbonate of soda into a mixing bowl whisk the eggs in a separate jug with. Beat egg whites in a clean large bowl with mixer at high speed until foamy use only grade a clean uncracked eggs. Use a grease free spoon or spatula to stir slowly.

Many royal icing recipes including my own yield a lot of icing. Add 1 2 teaspoon water at a time until you reach proper consistency. To thin for pouring add 1 teaspoon water per cup of royal icing.

Beat at high speed until thickened. Add in and mix half of the powdered confectioners sugar 3 cups. Then pour in the lemon juice 1 tsp and add the remaining icing sugar and combine everything well.