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  • Helen Dissell



  • 165g white granulated sugar 

  • 60ml water 

  • 2 egg whites 


  1.  Place sugar and water in a pan and bring to boil. Boil rapidly till soft ball stage is reached(120 on sugar thermometer) 

  2. In the meantime, beat the egg whites till stiff. 

  3. Turn on the electric beater and slowly add the syrup beating continuously until white and thick and glossy. 

  4. Bring to room temperature (cool) and place a 1cm diameter Wilton star nozzle into a large chefs piping bag. Pipe swirls on top of the cupcakes starting at the outer edge and piping gradually inwards so the cupcake looks like an ice cream scoop!  

  5. Decorate with diamond crystals- bling and appropriate design. Enjoy. 

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