Berry Cake with Topping and Flowers

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Berry Cake with Topping and Flowers
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
24
For the cupcakes
2 cups all-purpose flour
2 teaspoons Baking powder
½ cup caster sugar
2 eggs
½ teaspoon vanilla extract
cup sunflower oil
1 cup milk
1 cup Blueberries
For the topping
½ cup cream cheese
3 tablespoons butter
½ teaspoon vanilla extract
1 tablespoon cream (35% fat)
3 cups powdered sugar
To decorate
edible, silver Bauble
Sugar flower
Violet
How healthy are the main ingredients?
cream cheeseBlueberryegg

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in 2 x 12 mini muffin tins.
2.
Sift the flour and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs, vanilla and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. Gently stir in the blueberries.
5.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: beat together the cream cheese and butter. Beat in the vanilla and cream, then gradually sift in the icing sugar and beat well.
7.
Spoon into a piping bag and pipe on top of the cakes.
8.
Decorate with silver balls, sugar flowers and violets