Coloured Flower Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup unsalted butter (softened)
- ½ cup caster sugar
- ½ cup Polenta (cornmeal)
- 3 eggs (, beaten)
- 1 cup all-purpose flour
- 1 tsp Baking powder
- 1 Tbsp milk
- 1 tsp vanilla extract
- ⅔ cup chopped Strawberries
- For the decoration
- powdered sugar
- 1 ½ cups pink Sugar paste
- 6 Tbsps Apricot Jam (jelly)
- 12 white Sugar flower
- 12 pink jelly candy
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 muffin tin.
2.
Beat the butter and sugar in a mixing bowl until pale and light. Add the polenta and beat until combined.
3.
Beat in the eggs, a little at a time until well blended.
4.
Sift in the flour and baking powder and stir lightly until just combined. The mixture will look lumpy. Stir in the milk, followed by the strawberries.
5.
Spoon the mixture into the paper case and bake for 20 minutes until golden, risen and springy to touch. Cool in the tin for 5 minutes, then place the cakes on a wire rack to cool completely.
6.
For the decoration: dust a surface with icing sugar and roll out the sugarpaste thinly. Cut into thin strips and roll up each strip to form rolls.
7.
Heat the apricot jam until melted and brush the surface of each muffin with a little jam.
8.
Arrange the sugarpaste rolls on the muffins. Place a sugar flower in the centre of each muffin and a jelly sweet in the middle of each flower.
