Stone Fruit Gourmet Cakes

Name: Stone Fruit Gourmet Cakes
Total time: 2 h 10 min
Yield: 12
Ingredients: 0.667 cup butter; 0.667 cup superfine caster sugar; 1 cup self-rising flour (sifted); 3 eggs; 1 teaspoon Baking powder; 0.5 cup Almond flour; 1 tablespoon milk; 1 cup Cherries (pitted and sliced); 4 tablespoons Cherry brandy; 4 tablespoons cream (18% fat); 2 tablespoons caster sugar; 0.5 cup unsalted butter; 1.25 cups powdered sugar; pink Food coloring; pink Decorative sugar crystals; Candied cherry (sliced)

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Difficulty:

easy

Difficulty

Preparation:

1 hr 10 min.

Preparation

ready in 2 h. 10 min.

Ready in

Calories:

379

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	379 kcal	(18 %)
Protein	4.01 g	(4 %)
Fat	23.28 g	(20 %)
Carbohydrates	38.51 g	(26 %)
Sugar added	25.51 g	(102 %)
Roughage	0.75 g	(3 %)

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more nutritional values

Vitamin A	212.99 mg	(26,624 %)
Vitamin D	0.6 μg	(3 %)
Vitamin E	2.99 mg	(25 %)
Vitamin B₁	0.07 mg	(7 %)
Vitamin B₂	0.13 mg	(12 %)
Niacin	0.94 mg	(8 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	31.34 μg	(10 %)
Pantothenic acid	0.1 mg	(2 %)
Biotin	0.2 μg	(0 %)
Vitamin B₁₂	0.36 μg	(12 %)
Vitamin C	0.43 mg	(0 %)
Potassium	26.05 mg	(1 %)
Calcium	79.75 mg	(8 %)
Magnesium	16.33 mg	(5 %)
Iron	0.74 mg	(5 %)
Iodine	16.04 μg	(8 %)
Zinc	0.1 mg	(1 %)
Saturated fatty acids	12.76 g
Cholesterol	97.03 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: ⅔ cup
butter; ⅔ cup
superfine caster sugar; 1 cup
self-rising flour (sifted); 3
eggs; 1 teaspoon
Baking powder; ½ cup
Almond flour; 1 tablespoon
milk

For the topping: 1 cup
Cherries (pitted and sliced); 4 tablespoons
Cherry brandy; 4 tablespoons
cream (18% fat); 2 tablespoons
caster sugar; ½ cup
unsalted butter; 1 ¼ cups
powdered sugar; pink Food coloring

To decorate: pink Decorative sugar crystals; Candied cherry (sliced)

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.

Beat the butter in a mixing bowl until very soft. Beat in the remaining ingredients and beat well until smooth.

Spoon the mixture into the tins and bake for 15-20 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the topping: place the cherries, sugar and half the cherry brandy in a pan over a low heat. Stir until the sugar has dissolved, then simmer gently for 5 minutes. Mash with a fork and cook for 2 minutes.

Remove from the heat and press through a sieve into a bowl. Add the butter, cream, icing sugar, remaining cherry brandy and colouring and beat well until smooth. Chill until firm.

Slice the tops off the cakes.

Spoon the topping into a piping bag and pipe on top of the cakes. Sprinkle with sparkling sugar and decorate with a glace cherry slice.