Ground Nut Mini Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup finely chopped almonds
- ⅔ cup caster sugar
- ⅔ cup butter
- 2 eggs
- 1 cup self-rising flour
- 5 Tbsps milk
- For the icing (frosting)
- 2 cups powdered sugar (sifted)
- 2 Tbsps water
- vanilla extract
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Slotted spoon, 1 Immersion blender
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole bun tin.
2.
Beat together the pistachios, sugar, butter, eggs, flour and milk in a mixing bowl until smooth.
3.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
4.
For the icing: mix just enough water into the icing sugar to get a very thick icing. Stir in the vanilla.
5.
Spread the icing on the cakes and sprinkle with the ground pistachios.
6.
Line a tray with non-stick baking paper. Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Spoon 12 'horseshoe' shapes onto the paper and leave to set. Place the chocolate shapes on top of the cupcakes.
