Pink Mini Cakes
- 1 ½ cups all-purpose flour
- ½ cup Almond flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- ½ cup sugar
- ⅜ cup sunflower oil
- ½ cup Sour cream
- 1 Tbsp Rose water
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil, soured cream and rosewater, mixing well.
Stir in the dry ingredients and stir until just combined. The mixture will be lumpy.
Spoon into the paper cases 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. Slice the peaked top off each muffin, so that the muffins are flat.
Roll out the sugarpaste on a surface lightly dusted with icing sugar. Cut out 12 circles, the same size as the tops of the muffins. Dampen one side of the sugarpaste rounds and place on top of the muffins, smoothing it out.
Knead together the scraps of sugarpaste and roll out as before. Cut out flowers with a sugarpaste flower cutter and attach to the top of each muffin with a little water. Place a sweet in the centre of each flower.