Angelic Individual Cakes
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(0 votes)
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 tsps Baking powder
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup unsalted butter (melted)
- 1 tsp vanilla extract
- To decorate
- 1 ½ cups white Sugar paste
- powdered sugar
- 3 Tbsps Apricot Jam (warmed)
- 1 ¾ cups pink Sugar paste
- red Sugar crystal
- 2 long, thin red licorice strip
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'
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