Tiffany cupcakes Recipe

Tiffany cupcakes


  • 125g golden caster sugar
  • 125g unsalted butter, softened
  • 125g self-raising flour
  • 1 tsp baking powder
  • 2 eggs
  • 1 tsp lemon oil (from some delis) or grated rind of 1 lemon
  • 2 tbsp milk
  • 250g icing sugar, sifted
  • blue and green food colouring
  • jelly diamonds or sugar crystals


  1. Heat the oven to 200C/fan 180C/gas 6 and line a 12-hole deep muffin tin with cases. Beat together all of the cake ingredients for a couple of minutes until you have a smooth batter. Divide between the muffin cases and bake for about 15 minutes, until risen and golden brown. Remove from the oven and cool on a rack.
  2. To make the icing, mix the icing sugar with 1-2 tbsp of hot water (add 1 first and then add the other if it’s needed) to make a smooth spreadable paste. Mix in blue and green food colouring, a drop at a time until you have a pale turquoise colour.
  3. Slice off any peaks from the top of the cupcakes, to give a flattish surface, and then spoon over the icing. Leave for a couple of minutes and then put a a€˜diamond’ sugar crystal or jelly diamond in the middle of each one. Leave to set completely.
Serves: 10 people
Difficulty: Easy
Cuisine: Brunch
Main Ing.: Flour
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