Small Stone Fruit Cakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- ¾ cup caster sugar
- 1 cup self-rising flour (scant)
- 3 eggs
- 1 tsp Baking powder
- ½ cup Almond flour
- 1 Tbsp milk
- 4 Tbsps Cherry jam
- To decorate
- 1.333 cups cream (48% fat)
- 2 Tbsps powdered sugar
- 12 Cherries (with stems)
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 muffin 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-brown. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
To decorate: whisk the cream and icing sugar until thick. Place a spoonful of cream on each cake and top with a cherry.
