Elaborate Buttercream Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
24
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 tsp vanilla extract
- ¾ cup finely chopped Walnut
- 2 Tbsps light brown sugar
- For the topping
- 5 ozs white chocolate
- 2 ½ cups powdered sugar
- 0.333 cup unsalted butter
- ⅛ cup milk
- To decorate
- finely chopped Walnut
- Sugar Rose
- leaf Sugar decoration
Preparation steps
1.
For the cupcakes: heat 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 until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and fold in gently with the vanilla until just combined.
4.
Mix together the walnuts and brown sugar.
5.
Spoon into the paper cases and sprinkle with the walnut mixture. Bake for 10-15 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
6.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
7.
Beat the butter and icing sugar until fluffy and pale, then beat in the milk and melted chocolate until smooth. Cool slightly, then chill until firm enough to pipe.
8.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with chopped walnuts. Decorate with sugar roses and leaves.
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