Flowery Easter Fruit Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
20
- For the cupcakes
- ½ cup Blueberries
- ½ cup Raspberries
- 1 ¼ cups all-purpose flour
- ½ Tbsp Baking powder
- ¼ tsp salt
- 1 large egg
- ⅕ cup superfine caster sugar
- ½ cup milk
- ¼ cup butter (melted)
- ½ tsp vanilla extract
- For the icing
- 1 ⅔ cups powdered sugar
- hot water
- blue Food coloring
- To decorate
- 20 edible wafer flowers
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Grease 20 mini muffin tins.
2.
Sift the flour, baking powder and salt into a mixing bowl.
3.
Whisk together the egg, sugar, milk, melted butter and vanilla.
4.
Stir into the dry ingredients until just combined. Gently stir in the berries.
5.
Spoon into the tins and bake for 15-20 minutes until well risen and golden.
6.
Cool in the tins for 5 minutes then place on a wire rack to cool completely.
7.
For the icing: sift the icing sugar into a bowl and beat in enough hot water and a few drops of food colouring, to make a thick, smooth icing.
8.
Spread the icing on the cakes and decorate with wafer flowers. Leave to set.
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