Gourmet Teacup Cakes
ready in 2 h.
- For the cupcakes
- 1 Vanilla bean
- 1 cup butter (softened)
- ⅔ cup sugar
- 4 eggs
- 1 cup all-purpose flour
- ½ cup Almond flour
- 2 teaspoons Baking powder
- 1 pinch salt
- For the compote
- ½ cup sugar
- ¼ cup water
- 1 ½ tablespoons honey
- 3 large Grapefruit (peeled and chopped)
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 8-10 ovenproof teacups.
Slit the vanilla pod lengthwise and scrape out the paste. Beat with the butter and sugar in a mixing bowl until creamy.
Gradually beat in the eggs until blended. Stir in the flour, almonds, baking powder and salt until just combined.
Spoon into the teacups and bake for 20-25 minutes until golden and risen. Cool in the teacups.
For the compote: heat the sugar, water and honey in a pan and bring to a boil over medium heat. Boil for 5 minutes. Remove from the heat cool completely. Stir in the grapefruit segments and any juice and chill for 1 hour.
Spoon the compote on top of the cupcakes.
Whisk the cream, Grand Marnier and icing sugar until thick and place a generous spoonful on top of each cake. Place a meringue on top.