Flaked Nut and Fruit Individual Cakes
- For the almond and cherry cupcakes
- ½ cup butter
- 0.333 cup caster sugar
- 2 large eggs (beaten)
- 1 cup self-rising flour
- ½ tsp Baking powder
- 1 Tbsp milk
- 4 ozs Marzipan (coarsely grated)
- ½ cup fresh Cherries (pitted and halved)
- For the almond croquant
- 1 ¼ cups sliced almonds (lightly toasted)
- ½ cup caster sugar
- 2 Tbsps water
- For the icing
- 1 ¾ cups powdered sugar
- 1 Tbsp hot water
- To decorate
- Red currant
- For the muesli cupcakes with berries
- 1 ¾ cups self-rising flour
- ½ tsp baking soda
- ¾ cup light brown sugar
- ½ cup high fruit Muesli
- 1 small Banana (about 150g unpeeled weight)
- 3 eggs
- ½ cup butter (melted)
- 0.333 cup plain Yogurt
- 6 Tbsps sliced almonds
- For the buttercream
- 0.333 cup unsalted butter
- 1 ¾ cups powdered sugar
- vanilla extract
- pink Food coloring
- For the decoration
- 12 Prune
2 Bowls, 1 Small bowl, 1 Wok, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Immersion blender, 1 Corkscrew, 1 Citrus juicer
For the almond and cherry cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole deep bun tin.
Beat the butter and sugar together until light and fluffy. Add the eggs, flour, baking powder and milk and beat well until thick and creamy.
Gently fold the marzipan and cherries into the mixture.
Spoon into the tins and bake for 20-25 minutes, or until well risen and golden. Leave to cool in the tins for 10 minutes, then place on a wire rack to cool completely.
For the almond croquant: lightly oil a large baking tray and set aside.
Heat the sugar and water in a pan over a medium heat, swirling the pan from time to time until the sugar dissolves, but don’t stir, as this can cause it to crystallise.
Reduce the heat to very low and simmer gently until the liquid forms a pale golden caramel. Tip in the toasted almonds and cook gently for 2-3 minutes until the caramel is a light golden colour, then immediately pour onto the oiled tray and set aside to cool and set.
When the almond croquant is cool and hard, place it into a plastic food bag and bash with a rolling pin to a rough brittle.
For the icing: sift the icing sugar into a bowl and stir in the hot water until smooth. Spread on top of the cupcakes.
Place pieces of the almond croquant on top of the cakes and decorate with redcurrants and raspberries.
For the muesli cupcakes with berries: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 12-hole deep bun tin.
Sift the flour and bicarbonate of soda into a mixing bowl and stir in the sugar and muesli. Mash the banana with a fork in a small bowl.
Lightly beat together the eggs, melted butter and yoghurt until combined. Pour into the flour and muesli mixture together with the mashed banana and stir until just combined.
Spoon into the tins and sprinkle the tops with flaked almonds.
Bake for 18-20 minutes until lightly golden and risen. Leave to cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter in a bowl until soft.
Sift in the icing sugar and beat well. Stir in the vanilla and food colouring.
Spoon into a piping bag. Pipe a whirl on each cake. Top with a prune.