Melbourne
Icing: Beat a cup of Nuttlex with 2 or more of cups icing sugar until thick and delicious. Mix through the remaining fruit tingles and spread/pipe over your cake(s). Decorate with even more fruit tingles.
Obviously a fruit tingle cake doesn’t need any kind of introduction, but I need to give a pat on the back for this one. Crippling bake envy gets the better of me and so I can’t read cooking blogs but recently, a friend forced me to look at Raspberri-Cupcakes. And despite how twee, this gal’s food photography is my new love, on par with The Cute Show on VBS. I never actually read the recipe but damn her icing technique is outta control!
Use what you have got to crush 5 packets of fruit tingles. Sift 2 cups of plain flour, 2 teaspoons baking powder, teaspoon baking soda and cup caster sugar. Beat in a dash of vanilla, cup soy milk, teaspoon vinegar and tablespoon of oil – add more milk/water for consistency. Fold through half the fruit tingles and pour into a sprayed cake or cupcake tin. Bake at 180’C according to size of cake(s).
