Ice Fairy Cakes with Numbers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
24
- For the cakes
- ½ cup butter (heaped)
- ½ cup sugar (heaped)
- 3 eggs
- ½ unwaxed lemon (juice and grated zest)
- 1 ¼ cups gluten-free all purpose flour
- ½ tsp gluten-free Baking powder
- To decorate
- 2 ½ cups powdered sugar
- 1 Tbsp lemon juice
- water
- 1 oz Dark chocolate (70% cocoa solids)
- colored sugar sprinkles
- 1 tube red writing icing
- 1 tube yellow writing icing
Preparation
Kitchen utensils
1 Fine grater, 1 Pot mit Deckel, 1 Tablespoon, 1 Measuring cups, 1 Wooden spoon, 2 Bowls, 1 deep bowl, 1 Hand mixer, 1 Sieve, 1 Casserole dish (24 cm Ø), 1 Teaspoon, 1 Cup, 1 Small pot, 1 Pastry brush, 1 Whisk, 1 eventuell Parchment paper
Preparation steps
1.
For the cakes: heat the oven to 200°C (180°C fan) 400°F gas 6 and place 24 paper cases in muffin tins.
2.
Beat together the butter and sugar until creamy.
3.
Beat together the eggs and lemon juice and stir into the butter mixture along with the flour and the baking powder. Mix well.
4.
Spoon into the paper cases and bake for 15-20 minutes until golden brown. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
5.
To decorate: Sift the icing sugar into a bowl and beat in the lemon juice and just enough water until thick.
6.
Spread the icing on 23 cakes.
7.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Spread over the remaining cupcake.
8.
Decorate with sprinkles and use the writing icing to ice the the numbers 1-24 onto the cakes and use as an advent calendar.
