Flowery individual cakes

 

Flowery individual cakes
569 kcal

(0)

Difficulty:easy
Preparation:60 min
Ready in:60 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
569
28%
Protein
7 g
14%
Fat
23 g
29%
Added Sugar
43 g
48%
Carbohydrates
87 g
33%
Roughage
1 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For cakes

For the cupcakes
2 ¼ cupssuperfine caster sugar
⅔ cupssunflower oil
¼ cupsclear honey
1 teaspoonvanilla extract
⅓ cupscream cheese
4eggs
1 cupCurrants
½ cupsraisin
1 ⅓ cupsAll purpose flour
2 teaspoonsBaking powder
2 teaspoonsground mixed spice
To decorate
2 cupsMarzipan
3 tablespoonsApricot Jam warmed
Decor sugar bloom (and leaves)

Directions

1 For the cupcakes: Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12-hole muffin tin.
2 Beat the sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until well mixed.
3 Stir in the currants and raisins. Sift in the flour, baking powder and mixed spice and stir well.
4 Spoon into the tins and bake for 25-30 minutes until firm and risen. Leave in the tins for 5 minutes then place on a wire rack to cool completely.
5 To decorate: roll out the marzipan on a surface lightly dusted with icing sugar. Cut out rounds, the same diameter as the cakes, using a cookie cutter.
6 Brush the cakes with the warmed jam and attach the marzipan rounds to the cakes.
7 Attach the sugar flowers and leaves with a dab of jam.
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