Cherub Cupcakes

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Cherub Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation

Ingredients

for
12
For the cupcakes
¾ cup butter
¾ cup sugar
3 eggs (beaten)
4 tablespoons light corn syrup
2 cups self-rising flour (sifted)
2 teaspoons Ginger powder
1 ½ tablespoons Almond flour
1 tablespoon milk
For the cherubs
7 ounces white Sugar paste
For the icing
2 ¼ cups powdered sugar
hot water
lemon juice
How healthy are the main ingredients?
sugaregg

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F, gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until soft and creamy. Gradually beat in the eggs. Stir in the golden syrup.
3.
Sift in the flour and ground ginger and gently stir until combined.
4.
Stir in the ground almonds and milk until smooth.
5.
Spoon the mixture into the paper cases and bake for 20 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool.
6.
For the cherubs: press pieces of gumpaste into small silicone cherub moulds. Leave to set or freeze briefly until set.
7.
For the icing: sift the icing sugar into a bowl and beat in the water and lemon juice to give a thick coating consistency. Spread on the cakes.
8.
Press the cherubs out of the moulds and place 1 on each cake. Leave to set.