Victoria Threader’s Christmas star cupcakes are really simple to make with our step-by-step recipe that will bring some glitz to your tea party
Bake your cupcakes and after cooling in the tins for 10 minutes, turn out and leave to cool completely on a wire rack.
Knead the fondant and modelling paste together until evenly mixed and then roll the paste to about 1cm thick and cut 12x stars with the 4cm cutter.
Once you have cut all the stars, snap the lengths of spaghetti in half and push into the paste.
Mix the royal icing sugar with a few drops of water until you have a thick paste, then add to a small sandwich bag.
Snip a tiny corner off the sandwich bag, making sure you snip away from the icing as you don’t want the tip to fall in the food. Pipe around the edge of the stars with the royal icing.
Add the white sanding sugar straight away or the icing will dry and it won’t stick.
Mix the gold sanding sugar and edible gold stars together.
Ice the cupcakes using a Wilton 1M nozzle. To pipe this swirl, you’ll need to start in the centre and go out towards the paper, following using the paper as a guide back to the outside edge where you started and follow up in a spiral once more, finishing in the centre by pushing down slightly and pulling up quickly. Add the stars and sugar.
Push the stars into the centre of the cupcakes. You may need to trim the spaghetti a little more so they are just above the icing. Your cupcakes are now ready to serve. Enjoy!