Prawn Cocktail Canapes

Full Recipe Details

Mark’s recipes on the Mairead Ronan Show Today FM
INGREDIENTS

  • Ingredients

    175 g butter, at room temperature and cut into small pieces

    175 g caster sugar

    3 eggs

    dash of vanilla extract

    175 g self-raising flour

  • For the icing/butter-cream

    150g butter, soft and cut into small pieces

    300g icing sugar

    3 tbsp. milk

    food colouring to decorate

  • Food colouring

    To make deep orange: 2 parts red and 2 parts yellow

    To make black: equal parts red, blue and yellow

    To make brown: 1 part of red and 1 part green 

    For the white: you can use the buttercream without any colour

METHOD / INSTRUCTIONS

Preheat the oven to 180ºC

Prepare a muffin tray with cupcake or muffin papers. 

Use a mixer with a paddle attachment to cream the butter and sugar, beat this for about 3 minutes. Add the eggs and vanilla, continue to beat this. Turn off the mixer and remove the bowl, add in the flour in stages and carefully fold it in with a large spoon.

Spoon or pipe this into a muffin tin. This mixture should give you 12 cupcakes.

Bake for 15-17 minutes. Once baked remove for the oven and allow to cool for at least 10 minutes in the tin before placing on a wire rack. Make sure the cupcakes are cold before icing. 

To make the icing

Add the butter and icing sugar to a mixer, use a paddle attachment to mix. Beat this well, add the milk and mix a little more. 

Decide what colours you want and divide the mixture between as many bowls as needed. Make sure the icing is very soft before using. 

Let your imagination run wild as decorate them. 

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