Coloured modelling icing – specify colour or say white modelling icing with the relevant food colouring
Digestive biscuits
4 small bowls
Piping bags or sandwich bags
Star nozzle
Palette knife
STEPS
For the cupcakes
Preheat the oven to 180°C.
Beat half of the sugar and all the butter until pale, then add the whisked eggs, one by one, beating in well each time.
Fold in the flour.
Line a 12-hole cupcake tin with cupcake cases and put 1 large tablespoon of mix in each.
Bake for 10 mins, then allow to cool.
To decorate
Make 4 batches of meringue buttercream. Colour them 3 different shades of blue and leave the last one white. Have 4 piping bags with a star nozzle, use a different colour buttercream in each.
Cut the very end off the piping bags. Over half of the cupcakes, pipe a swirl of plain meringue buttercream and ensure there are no gaps in between them. Smooth down using a palette knife.
Crumble biscuits over the buttercream to create a beachy look.
Using the 3 shades of blue buttercream, pipe blue waves, white to create crashing waves. Ensure there are no gaps in between the cupcakes.
Create a palm tree and beach towel from the modelling paste and place on the cupcakes.
Complete the tropical vibe with Cake Angels Aloha! decorations.