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Add all the Genoese ingredients (except water (2) to a mixing bowl fitted with a beater and mix on slow speed for minute and then medium speed for 4 minutes, on slow speed, steam in water (2) over a minute, scrape down thoroughly, and then mix for a further 1 minute on slow speed.
Deposit at 35g into green cupcake cases. Bake in a deck oven at 170°C for 21-23 minutes. Once baked, allow to cool thoroughly.
Take a small ball of white sugar paste and roll it out to form a long sausage. Fold it in half and then twist together to form the horn shape.
Insert a cocktail stick to help retain the shape, leaving about an inch sticking out of the base.
Insert the protruding cocktail stick into a flower oasis, spray the horns with edible gold shimmer spray and allow to dry.
Make some smaller balls of white sugar paste and then press out flat to form the ears.
Place some Dawn Vanilla, Strawberry and Lemon Frostings into separate piping bags.
Cut to ends off of the 3 filled piping bags and place them into another piping bag fitted with a large star tube.
Pipe a large swirl of the trio frosting onto each cupcake.
Decorate each cupcake with two of the formed ears and one of the gold horns.
MAKES: Approximately 49 Cupcakes