100 gms Butter
80 gms Sugar
110 gms Flour
Baking Powder 20 ml
Milk Three ml
80 gms Whipped Cream
20 gms Chocolate
20 gms Small Candies
25 gms Cream Cheese
Preheat oven to 180ºC. Beat the butter with an electric mixer until smooth. Add sugar and beat until light and fluffy.
Further, add eggs and mix well. Add the refined flour, milk and vanilla, and beat until smooth.
Place paper baking cases in a cupcake mould. Add the cupcake mixture into the mould with the help of a spoon.
Bake for 20 minutes until golden. Turn out onto a wire rack to cool.
ICING AND PRESENTATION
Mix whipped cream and cream cheese into a bowl. Beat the mixture until light and fluffy.
Pipe mixture over cupcakes and top it up with candies and chocolate garnish.
100 gms Butter
50 gms Icing Sugar
150 gms Flour
One Egg Five gms Ginger Powder
Two gms Baking Soda
Two ml Vanilla Essence
100 gms Fondant
One packet Gems
10 gms Coloured Sugar Balls
20 gms Chocolate
In a large bowl, cream together butter and sugar until smooth.
Beat in eggs and vanilla essence. Stir in the flour and baking soda.
Cover and chill the dough for an hour.
Preheat oven to 170ºC.
Roll out dough on floured surface (one-fourth to half an inch thick).
Cut into shapes with any cookie cutter (star, heart shape or round).
Place the cookies on a baking sheet. Bake for 10 to 12 minutes in the preheated oven. Let it cool completely.
ICING AND PRESENTATION
Roll out the fondant on corn floured surface (one-fourth inch thick).
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