Christmas Time Cakes
- For the cupcakes
- 1 cup butter
- 1 cup caster sugar
- 4 eggs (beaten)
- 1 ½ cups self-rising flour
- ⅔ cup plain flour
- 4 Tbsps Almond flour
- 1 Tbsp lemon juice
- 1 ½ Tbsps milk
- To decorate
- 4 Tbsps Apricot Jam
- powdered sugar
- 1 cup white Sugar paste
- 12 white Marshmallow
- orange, paste Food coloring
- 2 tubes colored buttercream (for decorating a cake)
- edible silver edible silver ball
- red, strawberry Candy
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole deep bun tin.
Beat the butter and sugar in a mixing bowl until light and creamy.
Gradually beat in half the egg. Sift over 1 tablespoon self-raising flour and beat well. Beat in the remaining egg and another tablespoon of sifted self-raising flour.
Sift in both remaining flours and gently fold into the mixture with the almonds, lemon juice and milk.
Spoon into the paper cases and bake for 20-25 minutes until well risen and golden. Place on a wire rack to cool completely.
To decorate: heat the apricot jam gently until melted. Brush lightly over the cakes.
Roll out the sugarpaste on a surface lightly dusted with icing sugar and cut out 12 discs, a little smaller than the top of the cakes. Press a disc onto each cake and brush the discs lightly with apricot jam. Reserve the trimmings.
Attach the marshmallows to the cakes for the snowmen’s heads.
Knead the orange colouring into the remaining sugarpaste and roll into small balls for the' noses'. Brush lightly with apricot jam and attach to the cakes.
Pipe a little black decorating icing for the 'eyes' and red decorating icing for the 'mouths'. Using a dab of apricot jam, stick on the silver balls for buttons. Wrap the strawberry belts around the marshmallows for scarves.