Pink Almond Paste Cakes
- For the cupcakes
- 1 ¼ cups self-rising flour (sifted)
- 1 pinch salt
- ½ cup butter (softened)
- ½ cup superfine caster sugar
- 2 eggs
- 1 tsp vanilla extract
- To decorate
- 12 Marzipan Rose
For the cupcakes: Preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
Put all the cake ingredients into a mixing bowl and beat until very smooth.
Spoon into the paper cases and bake for 15-20 minutes until well risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Stir in the vanilla.
Spoon into a piping bag with a star nozzle and pipe the buttercream around the edges of the cakes.
Place a marzipan rose in the centre of each cake.