Berry and Flower Buttercream Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- Ingredients
- ⅔ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- ½ cup Strawberry Jam
- To decorate
- ½ cup butter (softened)
- 2 ¼ cups powdered sugar
- 2 Tbsps Rose water
- pink Food coloring
- flower shaped sprinkle
How healthy are the main ingredients?
egg
Product recommendation
Suggested variation; to maximise the rose flavour of these cakes, replace the strawberry jam with rose petal jam and decorate with a single fresh rose petal instead of the cake sprinkles.
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, sugar, butter, eggs and strawberry jam in a bowl and whisk together for 2 minutes or until smooth.
3.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
4.
To make the buttercream, beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time. Use a whisk to incorporate the rose water and food colouring, then whisk for 2 minutes or until smooth and well whipped.
5.
Spoon the buttercream into a piping bag fitted with a star nozzle and pipe a swirl on top of each cake. Sprinkle with flower-shaped cake sprinkles.
