Iced Walnut Fairy Cakes
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 ½ cups all-purpose flour
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- ½ cup caster sugar
- ½ cup chopped Walnut
- ⅜ cup sunflower oil
- 7 Tbsps Orange juice
- ⅞ cup Buttermilk
- 2 eggs
- For the topping
- ¾ cup unsalted butter
- 2 ¼ cups powdered sugar
- 1 cup Mascarpone
- To decorate
- 1 cup chopped Walnut
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and chopped walnuts.
3.
Lightly whisk together the oil, orange juice, buttermilk and eggs.
4.
Pour the oil mixture into the dry ingredients and gently stir together until just combined.
5.
Spoon into the tins and bake for about 25 minutes, until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: beat the butter until soft, then sift in the icing sugar.
7.
Gradually beat in the mascarpone until smooth and creamy.
8.
Spoon the mascarpone cream on top of each cake and sprinkle with walnuts.
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