Spring into Easter with Cupcake Recipes from CSM

“With cupcake sales volume growth of 13.7%* and average prices per pack increasing by 7.2%* there is still potential in the market for those looking for great trading profits. To help you take advantage of this CSM United Kingdom, formerly known as Bake Mark UK, have created a great Easter Cupcake recipe that uses market leading Craigmillar branded products with guaranteed results.” Said Lisa Boswell, Marketing Manager, CSM United Kingdom. “ 

The combination of rich, Extra Moist Cake and smooth texture and natural lemon taste of the Crembel Lemon Fudge Icing is a delight on the palette and makes a delicious eating treat that will make customers keep coming back for more.

Making Easter Cupcake base
Craigmillar Extra Moist Cake Mix in Plain (RPE) or Choc (RCE). Deposit into cup cake tray lined with
foil or paper cases. Bake at 190°C for approx 12-15 minutes. Making the Top
Once cool top with melted Craigmillar Natural Colour & Flavour Lemon Fudge Icing (TNL) and decorate.
Decorate

To make Bunnies
Pipe using icing coloured brown. For his ears use sugarpaste cut out in a heart shape, colour pink and pipe outline in brown. Finish by piping icing to make his eyes. 

To make Chicks
Use icing coloured yellow to pipe a bold chick head and body. Colour desiccated coconut yellow and sprinkle over Mellomallo chicks. Finish with sugarpaste coloured orange for a beak and pipe coloured black icing for his eyes. 

To make Letters
Cut letters to shape using sugar paste coloured green and pipe lines on the letters using icing coloured yellow. 

Craigmillar confectionery ingredients offer great taste, versatility and ease of use to give you the best results every time. 


*Data source: TNS Superpanel, 52 w/e 4th October 2009