Two-colour Flower Cakes
1 hr 10 min.
- For the cupcakes
- 1 ½ cups all-purpose flour
- 0.333 cup caster sugar
- 2 teaspoons Baking powder
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup sunflower oil
- 1 teaspoon Almond extract
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
Whisk together the egg, milk, oil and almond extract. Stir into the dry ingredients until combined.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: dust a surface with icing sugar and roll out the red sugar paste thinly. cut into 6 rounds the same diameter as the cakes.
Repeat with the white sugarpaste, rolling it out with an embossed rolling pin to create a pattern. Reserve the trimmings.
Brush 1 side of the sugarpaste rounds with a little water and place on top of the cakes, pressing and smoothing to remove any air bubbles.
Roll the remaining sugarpastes into small balls and place around the edges of the cakes as in the photo.
Place a sugar flower on top and sift over a little icing sugar.