Shimmery Cupcakes

cook 10 mins
  • 12 shop-bought strawberry cupcakes
  • 175 g (6 oz) unsalted butter, softened
  • 300 g (10 oz) strawberry-flavoured icing sugar, sifted, or icing sugar mixed with 1 drop of red colouring
  • 1–2 teaspoons milk or water
  • edible shimmer sugar or glitter
  • edible sprinkles
  • To make the icing, place the butter and icing sugar in a large bowl and beat together with a hand-held electric whisk, adding enough of the milk or water to form a smooth paste.
  • Spoon the icing into a piping bag fitted with a star-shaped nozzle, then pipe swirls on top of the cupcakes.
  • Sprinkle the cupcakes with edible sprinkles and edible shimmer sugar or glitter (make sure the glitter is clearly marked as being safe to eat).
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