Stone Fruit Fairy Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
15
- For the cupcakes
- ½ cup powdered sugar
- ¾ cup all-purpose flour
- ¼ tsp salt
- 8 large egg whites
- ¼ cup water
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- ½ cup sugar
- For the plums
- ¼ cup butter
- ½ cup light brown sugar
- 4 Tbsps Red wine
- 1 tsp ground cinnamon
- 8 ozs Plum
- For the cream
- 1.333 cups cream (48% fat)
- 2 Tbsps powdered sugar
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Citrus juicer, 1 Small knife
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place 12-15 paper cases in muffin tins.
2.
Sift together twice the icing sugar, flour and salt and set aside.
3.
Whisk together the egg whites, water, vanilla and cream of tartar until foamy.
4.
Gradually whisk in the sugar, 1 tablespoon at a time, until the whites are firm and glossy, but not stiff.
5.
Sift the flour mixture over the egg whites, folding in gently until everything is well combined.
6.
Spoon the mixture into the paper cases and bake for 15-20 minutes until light golden. Cool completely in the tin.
7.
For the plums: melt the butter in a pan and add the sugar and wine. Heat gently until the butter and sugar have melted, then add the plums and cinnamon.
8.
Cook gently until the plums are just tender, but still whole. Remove from the heat and leave to cool.
9.
For the cream: whisk together the cream and icing sugar until thick.
10.
Place a spoonful of cream on each cake and top with a plum and a little of the cooking syrup.
