Decorated Red Flower Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- 0.333 cup superfine caster sugar
- 2 Tbsps light brown sugar
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp Baking powder
- ¼ cup cocoa powder
- ½ cup milk
- 1 ¼ cups Chocolate chip
- For the buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- ½ tsp vanilla extract
- To decorate
- 1 ¼ cups white Sugar paste
- powdered sugar
- red Sugar Rose
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a bun tin.
2.
Beat the butter in a mixing bowl until soft and light. Beat in both sugars and beat until light and fluffy.
3.
Beat in the eggs, one at a time until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk and chocolate chips.
4.
Spoon into the paper cases and bake for 20-25 minutes until firm to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter in a bowl until soft.
6.
Sift in the icing sugar and beat well. Beat in the vanilla.
7.
Spoon into a piping bag. Pipe a swirl on each cake.
8.
To decorate: roll out the sugarpaste on a surface dusted with icing sugar. Cut out rounds with a crimped cutter, the same diameter as the cakes.
9.
Place the sugarpaste rounds on top of the buttercream and brush with a little water. Attach the sugar roses and leave to dry.
