|
Recipe contributed by Erin Randall.
Ingredients:
- 100g butter, at room temperature
- 1 ¼ cups CSR Icing Sugar
- Colouring and/or essence, as desired
Method:
- Cream butter with electric beaters, then work in the icing sugar.
- Add essence/colouring, as required, beating well.
- You can now ice your cupcakes using a piping bag or flat blade as you wish.
 |
|
|
Subscribe to this comment's feed
