Strawberry Almond Individual Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅜ cup sunflower oil
- 0.333 cup superfine caster sugar
- 2 eggs
- 1 ¼ cups all-purpose flour
- ¾ tsp baking soda
- ⅔ cup chopped Strawberries
- ½ cup Marzipan (grated)
- For the topping
- 5 ozs Strawberries
- ½ tsp Rose water
- ¾ cup unsalted butter
- 5 cups powdered sugar
- pink Food coloring (optional)
- To decorate
- 12 halved Strawberries
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 bun tin.
2.
Whisk together the oil, sugar and eggs until smooth.
3.
Sift in the flour and bicarbonate of soda and gently fold into the mixture until blended.
4.
Stir in the strawberries and marzipan until blended.
5.
Put into the paper cases and bake for 15-20 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: place the strawberries in a blender or food processor and blend until pureed. Push through a sieve into a bowl and stir in the rosewater.
7.
Beat the butter until soft. Sift in the icing sugar and add the strawberry puree and pink food colouring if using. Beat well until smooth and creamy.
8.
Spoon into a piping bag and pipe on top of the cakes. Decorate with halved strawberries.
