Velvet Wedding Cupcakes`


175g/6oz Odlums Self Raising Flour

125/4oz Caster Sugar

150g/5oz Butter or Margarine (room temperature)

2 Large Eggs

2 Tablespoons Drinking Chocolate

4 Tablespoons Water

2 Teaspoons Goodall’s Red Food Colouring


  1. Preheat oven to 180°C/350°F/Gas Mark 4. Line a 12 cupcake tin with paper cases.
  2. Beat butter or margarine and sugar in a bowl until light in colour.
  3. Add the flour, eggs, drinking chocolate, water and red colouring. Beat well until mixture resembles a thick batter.
  4. Divide the mixture between the muffin cases. Bake for 20 minutes until risen and ‘springs back’ when gently touched.
  5. Cool on a wire tray. When cold decorate as liked!

To Decorate

  • Shamrock Ready to Roll White Icing
  • Goodall’s Coloured Ready to Roll Icing (as desired, eg. match Bridesmaid’s, flowers etc.)
  • Cupcake wrappers, as desired
  • Fruitfield No Peel Marmalade (glaze to attach icing to bun)
  • Impression Mats (lace motif)
  • Silver Sugar Balls (or coloured as desired)

When cupcakes are cold, roll out ready-to-roll icing. Press impression mat onto icing. Using a round cutter, cut out design. Spread a thin layer of marmalade on top of cupcake. Gently ease onto cupcake. Place silver ball in centre of cupcake, to decorate.

Note: If liked, cupcake wrappers may be used for serving each cupcake.