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Cream cakes with fruit topping
(0 votes)
Difficulty:
moderate
Preparation:
55 min.
Preparation
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Ingredients
for
24
- For the cupcakes
- 0.333 cup butter
- 0.333 cup superfine caster sugar
- 2 eggs (beaten)
- ½ tsp Almond extract
- ¾ cup self-rising flour (sifted)
- ½ cup Candied cherry (chopped)
- For the meringue topping
- 2 egg whites
- ½ cup caster sugar
- 40 water
- ¼ tsp cream of tartar
- To decorate
- Candied cherry (halved)
- Blueberries
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 mini muffin tins.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually add the eggs, a little at a time and beat well.
3.
Sift in the flour and gently fold into the mixture. Stir in the almond extract and cherries.
4.
Spoon into the paper cases and bake for 9-12 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
5.
For the meringue: put the sugar, water and cream of tartar in a pan over a low heat and stir until sugar is dissolved.
6.
Bring to a boil, then reduce the heat and simmer for 3 minutes.
7.
Whisk the egg whites until soft peaks form. Gradually add the sugar mixture, whisking constantly until thick and glossy.
8.
Spoon into a piping bag and pipe on top of the cakes. Decorate with cherry halves and blueberries.
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