White Chocolate Ball Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- ⅔ cup sugar
- 2 eggs
- 1 cup all-purpose flour
- 0.333 cup Almond flour
- 2 tsps Baking powder
- 1 pinch salt
- 0.333 cup Oatmeal
- ⅜ cup plain Yogurt
- 1 cup Cranberry
- pink Food coloring (optional)
- For the buttercream
- ¼ cup unsalted butter
- ⅜ cup cream (38% fat)
- ½ tsp vanilla extract
- 3 ½ cups powdered sugar
- To decorate
- white Chocolate ball
- 12 Sugar flower
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a bun tin.
2.
Beat the butter and sugar in a mixing bowl until creamy. Stir in the eggs one by one.
3.
Mix the flour with the ground almonds, baking powder, salt and oatmeal and stir into the mixture
4.
Stir in the yoghurt, cranberries and a few drops of food colouring, if using.
5.
Spoon into the paper cases and bake for 20-30 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
7.
Sift in the icing sugar and beat until smooth.
8.
Spread the buttercream generously on top of the cakes and decorate with chocolate balls and sugar flowers.
