Club and Diamond Cakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- ½ tsp vanilla extract
- 2 eggs
- 1 unwaxed lemon (finely grated zest)
- 1 ¼ cups all-purpose flour
- 2 tsps Baking powder
- ½ cup plain Yogurt
- To decorate
- 3 Tbsps Apricot Jam (warmed)
- 1 ½ cups green Sugar paste
- powdered sugar
- 1 ¼ cups white Sugar paste
- 2 Food coloring (red and black)
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 light and fluffy.
3.
Beat in the eggs and lemon zest.
4.
Sift in the flour and baking powder and gently fold into the mixture with the yoghurt, until well combined.
5.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
To decorate: brush the tops of the cakes with warmed jam.
7.
Roll out the green sugarpaste on a surface dusted with icing sugar and cut out 12 rounds, the same diameter as the cakes. Press on top of the cakes.
8.
Roll out the white sugarpaste on a surface dusted with icing sugar into a thick rectangle. Cut out 24 small card shapes. Set aside to harden.
9.
Draw the symbols and numbers on the cards with food colouring pens and set aside to dry.
10.
Place 2 cards top of each cake.
