Sugar Flower Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp Baking powder
- ¼ tsp salt
- 1 cup sugar
- ¼ cup butter
- 1 large egg
- 1 tsp vanilla extract
- ½ cup Buttermilk
- For the white chocolate topping
- 5 ozs white chocolate
- 2 ½ cups powdered sugar
- 0.333 cup unsalted butter
- ⅛ cup cream (18% fat)
- To decorate
- Sugar flower
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.
Sift together the flour, bicarbonate of soda, baking powder and salt and set aside.
3.
Beat the butter and sugar in a mixing bowl until light and fluffy.
4.
Beat in the egg and vanilla until smooth.
5.
Add half the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and stir until almost combined. Add the remaining flour mixture and stir until well blended.
6.
Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
7.
For the white chocolate topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
8.
Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth.
9.
Spread the topping over the cakes and decorate with sugar flowers.
