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Bright and Bold Cupcakes

These bright cupcakes use Dr. Oetker Gel Food Colours, perfect for adding to Dr. Oetker Ready to Roll White Regal-Ice and making beautiful designs!

12 cupcakes

Medium 60 Minutes



For the recipe Bright and Bold Cupcakes

For the Cupcakes:

Dr. Oetker Fun Baking Cases
115 g Margarine Softened
115 g Caster Sugar
Medium Eggs x 2, Beaten
115 g Plain Flour (4 oz)
7 ½ g Dr. Oetker Baking Powder (1 ½ tsp)

To Decorate:

About 5 g Icing Sugar to dust
250 g Dr. Oetker Ready to Roll White Icing (9 oz)
Dr. Oetker Hot Pink Gel Food Colour
Dr. Oetker Bright Red Gel Food Colour
Dr. Oetker Lime Green Gel Food Colour
Dr. Oetker Sky Blue Gel Food Colour
Dr. Oetker Sunshine Yellow Gel Food Colour
Dr. Oetker Ultra Violet Gel Food Colour
15 ml Honey (1 tbsp) Or Apricot Jam




Bright and Bold Cupcakes

Preheat the oven to 190°C (170°C fan, Gas Mark 5). Line a cake tin with 12 Cupcake Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy in texture.


Gradually whisk in the eggs, then sift the flour and Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the eggy mixture.


Spoon the mixture into Cupcake Cases and bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer on to a wire rack to cool.


To decorate, dust the work surface lightly with icing sugar. Divide the Regal-Ice Ready to Roll Icing into 6 equal sized pieces. Working on one piece at a time, flatten slightly and drop the desired amount of the first Gel Food Colour on top of the icing. Fold the icing over the Gel Food Colour to enclose it and carefully knead it into the icing until evenly mixed. Wrap each coloured portion in cling film to prevent it from drying out. Repeat the process, to colour the additional portions of icing using the different Gel Food Colours.


When ready to decorate, roll out each coloured piece of icing. Stamp out two, 6cm (2 ¼ inch) discs, two, 3cm (1 ¼ inch) discs, and three, 1cm (½ inch) discs of each colour using assorted round cutters or templates. Taking one of the 3cm (1 ¼ inch) discs of each colour, cut out the centre using a 2cm (¾ inch) cutter to make a ring and another circle.


Brush the top of each cupcake with apricot jam or honey and stick one of the largest icing discs on top to completely cover the cake top. Decorate with various sizes and colours of icing circles, and secure on top in patterns using a light brushing of water.

1 serving = 61g

Nutritional Information For the recipe Bright and Bold Cupcakes

Per serving Per 100g/ ml
Energy 454kJ
Fat 1.2g 1.9g
Carhohydrate 23g 35g
Protein 0.8g 1.2g