Pink Almond Paste Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- 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
- For the buttercream
- ⅔ cup unsalted butter
- 2 cups powdered sugar
- vanilla extract
- To decorate
- 12 Marzipan Rose
Preparation steps
1.
For the cupcakes: Preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Put all the cake ingredients into a mixing bowl and beat until very smooth.
3.
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.
4.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Stir in the vanilla.
5.
Spoon into a piping bag with a star nozzle and pipe the buttercream around the edges of the cakes.
6.
Place a marzipan rose in the centre of each cake.
