Cherry Frosting Cakes
3,3 / 10
ready in 1 hr 20 min.
- 1 ⅔ cups flour
- 2 teaspoons Baking powder
- 3 eggs
- ½ cup sugar
- 2 tablespoons Vanilla sugar
- 0.333 cup vegetable oil
- 1.333 cups Sour cream
- ⅔ cup Candied cherry (chopped)
Bake the mini cupcakes in a mini cupcake tin for around 20 minutes. Cool and spread with the buttercream. Sprinkle with sugar crystals and press in evenly.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Line the holes in a muffin or cupcake tin with paper cases.
Mix the flour with the baking powder. In a separate bowl, lightly whisk the eggs. Add the sugar, vanilla sugar, oil and sour cream and mix together well. Tip the flour mixture onto the egg mixture and mix to incorporate, ensuring all the dry ingredients are moist. Do not overmix. Fold in the cherries.
Spoon the mixture into the cases and bake in the oven for 25-30 minutes.
Remove from the oven and leave to cool in the tin for a few minutes, then remove from the tin and leave to cool.
For the icing, cream the butter with the sugar then mix in the cream cheese and syrup. Stir in just enough icing sugar for the mixture to be of piping consistency. Spoon into a piping bag with a serrated nozzle and use to decorate the cupcakes. Serve sprinkled with sugar crystals.