Japanese Flower Cakes
- For the cupcakes
- ⅔ cup soft butter
- ⅔ 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
- To decorate
- cherry blossom
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter in a mixing bowl until very soft. Beat in the remaining ingredients, except for the jam and beat well until smooth.
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.
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.
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.
Spread on top of the cakes and decorate with cherry blossoms.