A Perfect Pantry
Masquerade Cupcakes
- PREP TIME
20 min - COOK TIME
8 min - READY TIME
28 min - SERVINGS
21 mini cupcakes
INGREDIENTS
- 84g ready roll icing (coloured if desired)
- ¾ cup self-raising flour
- ¼ cup brown sugar
- 1 x 59g egg, lightly whisked
- ½ cup milk
- 40g butter, melted
- 1 teaspoon vanilla essence
ICING
- 120g butter, softened
- 1 cup icing sugar mixture
- 1 tsp vanilla essence
DIRECTIONS
- To make the masquerade masks, push 4g of ready roll icing into each mould and remove gently. Place onto a piece of paper towel to dry for at least 1 hour. Repeat until 21 are moulded.
- Preheat the cupcake maker until the ready light switches on.
- In a bowl, mix together the flour and sugar until combined.
- Create a well in the centre and add the egg, milk, butter and vanilla.
- Fold ingredients through until combined.
- Spoon a tablespoon of cupcake mixture into each mini cupcake well and close the lid and cook for 8 minutes.
- Turn the mini cupcakes out onto a cake rack and cool.
- To make the icing, using an electric mixer, cream the butter, sugar and vanilla until lightened in colour and whipped, approximately 3 minutes on a medium speed.
- Evenly spread the tops of the cupcakes with icing and top with a masquerade mask each.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing
how did you make the masks?
I cant find a mould anywhere for them