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Ingredients
400ml
Water
175g
Redcurrants or Cranberries
Method
- Place cake mix into mixer, add water and oil and mix for 1 minute on 1st
speed. - Scrape down and mix for 4 minutes on 2nd speed, followed by 1 minute on
1st speed. - Deposit 35g of batter into cupcake cases and bake at 185°C (370°F) for 25
minutes. - Once cool, heat 5th Avenue™ White Icing to 45°C
- Pipe and allow the white icing to slightly drip
- Using leaf fondant cutters, cut out holly leaves using the green fondant
- Place the fondant holly leaves on top of the cupcake and add a cranberry/redcurrant to the centre of the cupcake to resemble a holly leave
