Kaleidoscope Cupcakes
For the cupcake
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90g butter at room temperature
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90g softened cream cheese
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2 teaspoons freshly grated orange rind
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2/3 cup caster sugar
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2 eggs at room temperature
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100g plain flour
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25g cornflour
Fondant layer
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1 packet of white fondant (I use Orchid brand)
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1 egg white
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1/4 teaspoon orange flavouring essence
Royal Icing decoration
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1 egg white (30g)
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1 teaspoon lemon juice
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150g sifted icing sugar
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Food colouring gels or powders in desired flavours
Step 1 - Preheat oven to 150c fan forced or 170c non fan forced.
Step 2 - Beat all ingredients except for the flours with an electric mixer until fluffy and pale in colour. Add flours and beat until combined. Spoon into patty tins.
Step 3 - Bake for 20-25 minutes. Cool in tin.
Step 4 - Make white fondant icing layer (see recipe below) and quickly spread over cakes. Allow to set.
Step 5 - Make royal icing (see recipe below). Divide the icing among 6 small bowls (or however many colours you want to have). Colour each bowl of icing and cover with cling film until ready to use. Get your disposable piping bags ready and fit them with a plain small tip. Pipe patterns directly onto the cupcakes.
Fondant icing
****Place icing in a small microwave proof bowl and heat on 30% heat for 30 seconds, stir and test, then another 30 seconds. It should look soft like marshmallow spread. Stir in egg white and flavouring. Use immediately. Spread fondant quickly over cakes and to smooth the surface use a wide knife dipped in hot water to smooth surface (the knife will need some water on it or it will stick to the fondant)
Royal Icing
Step 1 - Beat egg white with lemon juice until foamy on low speed increasing to medium speed.
Step 2 - Add sifted sugar by the spoonful while beating until desired consistency is reached. If too stiff, add a little warm water.