Vanilla Cupcakes with edible cases

Serves: 6

You will need

6 Dr. Oetker edible wafer cupcake cases
65g baking margarine, softened
65g caster sugar
1 teaspoon Dr. Oetker Madagascan vanilla natural extract
1 large egg, beaten
75g self-raising flour

To decorate:
50g white vegetable fat, softened
50g lightly salted butter, softened
1 teaspoon Dr. Oetker Madagascan vanilla natural extract
190g icing sugar
Dr. Oetker hot pink and sky blue gel food colours
Dr. Oetker wafer daisies


1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Arrange the edible wafer cupcake cases spaced apart on a baking tray.

2. Put the margarine, sugar, vanilla extract and egg in a bowl. Sift the flour on top and then beat all the ingredients together using an electric whisk until well blended.

3. Divide the mixture between the edible wafer cases. Smooth the tops and bake in the oven for 20-22 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.

4. To decorate, put the vegetable fat and butter in a bowl and beat until smooth, glossy and pale. Add the vanilla extract then gradually sift and beat in the icing sugar until creamy and soft.

5. Spoon one quarter of the icing into a small bowl, and spoon another similar amount into another bowl.

6. Add a few drops of the pink gel food colour to one bowl, mixing well and adding more drops of the gel food colour as necessary until the desired colour has been achieved. Repeat with the other bowl of icing, using the blue gel food colour.

7. Fit a large piping bag with a large closed star nozzle. Spoon the pink icing into a separate uncut piping bag without a nozzle, and half of the uncoloured icing into a third uncut piping bag. Snip the ends off both bags to make a 1cm hole. Flatten the bags slightly and place them side by side in the piping bag with the nozzle. Squeeze both icings evenly down the bag towards the nozzle and twist the end tightly closed.

8. Starting in the middle of a cake in a pink case, pipe the icing round in an anti-clockwise direction to cover the top of the cake then continue piping round to form a generous swirl on top. Pipe in the same way on the other 2 cakes in pink cases.

9. Repeat with the blue icing and remaining plain icing in separate piping bags, and pipe the icing onto the remaining cakes in blue cases.

10. Decorate each cake with a wafer daisy.

Recipe courtesy of 

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