Anne-Marie from Bramble Berry, had a crafty weekend recently, and after a few hiccups - she made these fabulous bubbly cupcakes! Some of the ingredients are the same as available in Australia, some are not, so I substituted similar products where necessary.
I used the Wilton Easy Decorating Frosting Kit (available in cook shops and large supermarkets or use a similar cake decorating nozzle & piping kit. Having the extra tips were perfect and made the cupcakes look ultra professional. Two days later, the frosting has dried to a hard plaster-like cast and will easily make it through the mail with proper packing.
Mix Citric Acid and Bicarbonate of Soda there are no clumps
Add the SLSA and/or Bentonite Clay
Mix in the fragrance and colour
For the frosting:
3 Tablespoons Meringue Powder/Powdered Egg Whites - Supermarket
450g Powdered or Icing Sugar - Supermarket
5 Tablespoons warm water
1/4 tsp Cream of Tartar
Mix Meringue into warm water first.
Add cream of tartar and Powdered sugar.
Whip on medium speed for 4 to 7 minutes.
Frosting will form stiff peaks and harden within an hour (or so!).
To make it smell better, use a dab of Butter cream flavour oil.
Use some pink icing colouring to colour "frosting."
If the texture is not a dry pie dough consistency, spritz on witch hazel until dry powdered product easily sticks together
|Time:||1 - 2 hours|