Snowflake Cupcakes
Almond cupcakes topped with blue and white fondant frosting, decorated with delicate snowflake patterns piped in royal icing.
Ingredients
Almond cupcakes (see page 46, omit cherries)
1 batch
Fondant icing (made with lemon juice, see page 68)
1 batch
Light blue food coloring (gel type preferred)
to taste
Royal icing (see page 16)
2 tbsp
Silver pearl sugar (optional)
to taste
Instructions
1
Make the cakes
Make the cupcakes according to the recipe on page 46 (omit the cherries), then let cool and set aside.
2
Ice the cakes
Prepare the fondant icing and divide it between two bowls. Tint one bowl light blue. Ice six cakes with the blue icing and six with the white icing. Let dry.
3
Decorate with snowflakes
Divide the royal icing into two bowls, tinting one the same blue as the fondant icing. Using a piping bag, pipe white snowflakes on the blue cakes and blue snowflakes on the white cakes.
4
Finishing touches
If desired, add silver pearl sugar to the center and tips of the snowflakes. Let dry before serving.
