SHOPPING LIST

For 8 cupcakes

• 4 large egg whites (or 5 small) approx. 140g
• 70g caster sugar 
• 230g icing sugar
• 120g ground almonds
• Pink gel food colouring
• Black and gold edible pen

For the decoration

• Black and Gold Edible Pens
• Cake Angels Zingy Lemon Frosting
• Cake Angels Rainbow Sprinkles
• Gold Lustre Dust

STEPS

For the cupcakes

1. Preheat the oven to 15°C. 
2. Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out.
3. Continue to whip for 1-2 more minutes.  (How long this takes will depend on your mixer.) 
4. Add gel or powdered food colouring and continue to mix for a further 20 seconds.
5. Sift the almonds and icing sugar twice, discarding any almond lumps that are too big to pass through the sieve.
6. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula.  
7. The mixture should be smooth and a very viscous, not runny. (Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top.) 
8. Pipe out 5cm circles on to grease proof paper. Make half with ears and horns.
9. Bake for 15mins or until firm to the touch.
10. Keep checking after 10mins to ensure they don’t over bake. (Only cook one tray at a time in the center of the oven.)

To decorate

1. Pipe Cake Angels Zingy Lemon Frosting in the middle to fill.
2. Stick Cake Angels Rainbow Sprinkles to the frosting filling to decorate.
3. Use a dab of frosting to stick Cake Angels Rainbow Sprinkles to the forehead to decorate.
4. Draw eyes on with a black edible pen and colour in the horn and ears with a gold edible pen. 

£1.90

With a burst of colour, Cake Angels Rainbow milk chocolate and sugar sprinkles will add a little bit of magic to your cupcakes, cakes, brownies or desserts. Dive in and get decorating!

75g

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