Two-fruit Individual Cakes

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Two-fruit Individual Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
24
For the rhubarb cupcakes
1
thin rhubarb stalks (about 300 g), chopped
3 tablespoons
2 ¾ cups
1 teaspoon
½ cup
1 teaspoon
ground cinnamon
2
eggs (beaten)
cup
½ cup
butter (melted)
To decorate
1.333 cups
cream (48% fat)
sweet Woodruff
1.333 cups
cream (48% fat)
finely grated Lime zest
For the blackberry cupcakes
1 ½ cups
2 teaspoons
½ cup
½ cup
butter (melted)
1
12
1 ½ cups
Preparation

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Toothpick, 1 Citrus juicer, 1 Fork, 1 Mandoline

Preparation steps

1.
For the rhubarb cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Mix the rhubarb with the sugar. Bake the rhubarb for about 10 minutes until just tender. Drain well and set aside to cool.
3.
Mix the flour with the baking powder and cinnamon in a mixing bowl.
4.
Beat the eggs with the milk and melted butter. Stir into the dry ingredients with the rhubarb until just combined. The mixture will be lumpy.
5.
Spoon into the paper cases and bake for 25-30 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
To decorate: whisk the cream until thick. Spoon into a piping bag and pipe a swirl on top of each muffin. Decorate with sweet woodruff leaves.
7.
For the blackberry cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
8.
Sift the flour and baking powder into a mixing bowl and stir in the sugar.
9.
Beat the melted butter with the egg and milk and gradually stir into the dry ingredients until just mixed but still slightly lumpy. Gently stir in the blackberries
10.
Spoon into the paper cases and bake for about 25 minutes until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
11.
To decorate: whisk the cream until thick. Spoon on top of each muffin. Decorate with lime zest.
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