Angelic Individual Cakes

0
Average: 0 (0 votes)
(0 votes)
Angelic Individual Cakes
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation

Ingredients

for
12
For the cupcakes
1 ½ cups all-purpose flour
½ cup superfine caster sugar
2 teaspoons Baking powder
1 pinch salt
1 egg (beaten)
cup milk
¼ cup unsalted butter (melted)
1 teaspoon vanilla extract
To decorate
1 ½ cups white Sugar paste
powdered sugar
3 tablespoons Apricot Jam (warmed)
1 ¾ cups pink Sugar paste
red Sugar crystal
2 long, thin red licorice strip
How healthy are the main ingredients?
saltegg

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
3.
Whisk together the egg, milk, butter and vanilla. Stir into the dry ingredients until combined.
4.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
To decorate: roll out the white sugarpaste on a surface dusted with icing sugar. Cut out rounds slightly smaller than the diameter of the cakes. Brush the cakes with jam and attach the sugarpaste rounds.
6.
Roll out the pink sugarpaste and cut out 12 triangles, 24 wings and 12 small discs for the angles. Brush lightly with water and attach to the cakes as in the photo.
7.
Brush the triangles with water and sprinkle with the sugar crystals.
8.
Cut the liquorice into 12 small pieces and lightly press into the pink discs for the 'halos'