These cupcakes are perfect as an edible, homemade gift at Christmas or Valentine's Day


  • 12 dr. oetker cupcake cases
  • 175 g (6oz) soft baking margarine
  • 175 g (6oz) caster sugar
  • 3 medium eggs, beaten
  • 1 tsp (5ml) dr. oetker natural vanilla extract
  • 175 g (6oz) plain flour
  • 2 tblsp (two sachets) dr. oetker baking powder (gluten free)
  • 200 g (7oz) unsalted butter, softened
  • 350 g (12oz) icing sugar
  • dr. oetker bright red gel food colour
  • dr. oetker silver shimmer spray
  • 15cm (6") diameter round polystyrene cake dummy
  • 7 cocktail sticks
  • tissue paper and ribbon to finish


  • Preheat the oven to 190°C, (Fan 170°C/Gas 5). Line a deep cupcake tin with the Cupcake Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy.
  • Gradually whisk in the eggs and the Natural Vanilla Extract then sift in the flour and Baking Powder on top. Carefully mix ingredients together until well blended.
  • Divide the mixture between the Cupcake Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.


  • Place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Colour one half of the icing with drops of Bright Red Gel Food Colour.
  • Spoon the red icing down one side of a large piping bag fitted with a 1cm (1/2inch) star nozzle, and spoon the plain icing down the other side. Gently squeeze the icing down the bag to reach the nozzle and twist the bag closed.
  • Starting in the middle of each cake, pipe the icing clockwise in a circular motion until the top of each cake is fully covered. Put the cakes on a board spaced apart and chill for about 30 minutes to firm, then spray lightly with Silver Shimmer Spray.


  • If you would like to assemble the cupcakes into a bouquet, tape the polystyrene base to a side plate. Take one cupcake at a time and push a cocktail stick halfway through the paper case into the centre of the cake. Push the rest of the stick into the centre of the polystyrene. Continue the process using another 6 cupcakes to cover the top of the polystyrene.
  • Carefully wrap tissue paper around the base and the sides of the cakes. Hold in place using a few pins. Tie ribbon around the polystyrene and finish with a bow, holding in place with another pin. Your bouquet is ready to present. Remove cocktail sticks before serving cupcakes.

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