White Christmas Cupcakes
Lemon cupcakes are layered with marzipan then fondant icing, topped with double-layered silver stars for an elegant, refined finish.
Ingredients
Lemon cupcakes (see Twinkle Twinkle recipe on opposite page)
1
Almond paste
350g
Powdered sugar (for dusting)
to taste
Apricot jam
2 tbsp
Fondant icing (prepared with lemon juice, see page 68)
1
Cornstarch (for dusting)
to taste
Sugar paste (fondant)
golf-ball-sized
Edible glue
to taste
Silver dragées
to taste
Instructions
1
Prepare the cake
Make the lemon cupcakes and let them cool.
2
Prepare the apricot jam
Place the apricot jam in a small saucepan and heat over low heat, then strain to remove any lumps. Brush the jam over the surface of the cupcakes.
3
Cover with almond paste
Dust the work surface with powdered sugar to prevent sticking, and roll out the almond paste to about 3mm thick. Use a round cutter the same diameter as the top of the cupcakes to cut out 12 discs, and carefully place them on the jam layer.
4
Cover with icing
Prepare the fondant icing and pour it over the almond paste. Let it dry completely.
5
Make the stars
Lightly dust the work surface with cornstarch, and roll out the fondant to about 3mm thick. Cut out 12 large stars and 12 small stars.
6
Assemble and decorate
Once the icing is completely dry, dab a little edible glue in the center of each cupcake and place a large star on top. Then dab glue in the center of the large star and place a small star on top. Use a toothpick to make a small indentation in the center of the top star, dab a little glue, and place a silver dragée in it.
