Ingredients
1 cup confectioners' sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp almond extract
assorted food coloring
Method
1. In a small bowl, stir together confectioners' sugar and milk until smooth.
2. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
3. Divide into separate bowls, and add food colorings to each to desired intensity.
4. Dip cookies, or paint them with a brush.
Ingredients
125 g butter, room temperature
1 cup white sugar
1 1/4 cups self raising flour
1/2 cup milk
2 eggs
1 teaspoon vanilla paste
Pinch of salt
Icing
3/4 cup icing sugar
5 g butter
1 tbls boiling water
Icing flowers and edible glitter, to decorate
Method
1. Preheat oven to 180⁰C.
2. Grease and flour a 12 x ½ cup capacity cupcake tin.
3. Place all the ingredients in a large mixing bowl and beat for ten minutes or until smooth.
4. Divide mixture between prepared cake tin and bake for 10-12 minutes or until cakes spring back to the touch.
5. Remove and transfer to a wire rack to cool.
6. For icing, sieve icing sugar into a bowl, ensuring to remove any lumps.
7. Place butter and boiling water in a small bowl and mix until butter has melted. Pour into icing sugar, a little at a time and stirring well between each addition until icing reached the desired consistency.
8. Spread icing sugar over cupcakes and decorate with icing flowers and edible glitter if desired.
