- 12 dr. oetker white muffin cases
- 175 g (6oz) baking margarine, softened
- 175 g (6oz) caster sugar
- 3 medium eggs, beaten
- 1 tsp dr. oetker natural vanilla extract
- 175 g (6oz) plain flour
- 2 sachets (2 tsp) dr. oetker baking powder (gluten free)
- 200 g (7oz) unsalted butter, softened
- 350 g (12oz) icing sugar
- 5 ml (1 tsp) pure rosewater
- dr. oetker bright red and ultra violet gel food colours
- 15cm (6inch) diameter round polystyrene cake dummy
- 20cm (8inch) round flat plate
- large piping bag
- 1cm (1/2 inch) 7pt star nozzle
- sticky tape, cocktail sticks, tissue paper, pins and ribbon
- Preheat the oven to 190°C (170°C fan oven, 375°F, gas 5). Line a deep cupcake tin with the Muffin Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy in texture.
- 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.
- Spoon the mixture into the Muffin Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
- Using a teaspoon, scoop out a small round of sponge from each cake and reserve. Spoon a teaspoonful of jam into each cake and replace the sponge on top.
- For the icing, place the butter in to a bowl and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Add rosewater to taste. Divide the mixture into 3 portions, and leaving one portion plain, colour the other batches with drops of Bright Red and Ultra Violet Gel Food Colour.
- Spoon the plain icing into the centre part of the bag, then spoon the red icing and purple icing down each side of the large piping bag fitted with a 1cm (1/2inch) 7 pt star nozzle. Gently squeeze the icing down the bag to reach the nozzle and twist the bag closed.
- Starting in the middle of the 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.
- To assemble the 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 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.