Japanese Flower Cakes

0
Average: 0 (0 votes)
(0 votes)
Japanese Flower Cakes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
12
For the cupcakes
cup soft butter
cup superfine caster sugar
1 cup self-rising flour (sifted)
3 eggs
Almond extract
1 teaspoon Baking powder
½ cup Almond flour
1 tablespoon milk
4 tablespoons Cherry jam
For the icing
cup unsalted butter
1 cup cream cheese
2 cups powdered sugar
vanilla extract
To decorate
cherry blossom
How healthy are the main ingredients?
cream cheeseegg

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 bun tin.
2.
Beat the butter in a mixing bowl until very soft. Beat in the remaining ingredients, except for the jam and beat well until smooth.
3.
Spoon the mixture into the paper cases, to half fill them. Place 1 teaspoon of jam on top and cover with the rest of the mixture.
4.
Bake for 15-20 minutes, until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the icing: beat together the butter and cream cheese until soft and creamy. Gradually sift in the icing sugar, beating well until smooth and spreadable. Beat in the vanilla.
6.
Spread on top of the cakes and decorate with cherry blossoms.