Sweet Orange Individual Cakes
1 hr 15 min.
- For the cupcakes
- ¾ cup butter
- ¾ cup superfine caster sugar
- 3 eggs (beaten)
- 1 ¼ cups self-rising flour (sifted)
- 1 tsp Orange blossom water
- To decorate
- 1 ¾ cups white Sugar paste
- Corn starch
- powdered sugar
- 3 Tbsps Apricot Jam (warmed)
- 1 ⅛ cups pink Sugar paste
- 1 ½ cups blue Sugar paste
- edible gold Bauble
How healthy are the main ingredients?egg
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended.
Sift in the flour and beat well. Stir in the orange flower water.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Roll out the white sugarpaste with an embossed rolling pin on a surface dusted with cornflour and icing sugar. Cut out small rounds with a scalloped edged cutter, the same diameter as the cakes.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
Roll out the pink sugarpaste and cut out 12 strips and small flowers with a flower cutter, re-rolling the trimmings. Brush lightly with water and arrange on the cake as in the photo.
Roll out the blue sugarpaste and cut out petals and small flowers. Brush lightly with water and arrange on the cake as in the photo.
Attach the flowers to the centre of the petals and place a gold ball in the centre. Leave to dry.