Flan Mini Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- ¾ cup sugar
- 1 tsp vanilla extract
- 4 eggs (beaten)
- 1 ½ cups self-rising flour
- 2 tsps ground cinnamon
- For the decoration
- 1 cup sugar
- 4 egg whites
- ¼ tsp salt
- 1 cup unsalted butter (softened)
- 5 Tbsps Caramel syrup
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 Small pot, 1 Small skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Kitchen twine, 1 Plate, 1 Wooden spoon, 1 Coarse grater
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.
Cream the butter and sugar in a mixing bowl until light and fluffy.
3.
Stir in the vanilla. Gradually beat in the eggs, beating well.
4.
Sift in the flour and cinnamon and gently fold into the mixture until combined.
5.
Spoon into the paper cases and bake for 20 minutes until golden and risen. Leave in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the decoration: put the sugar, egg whites and salt into a heatproof bowl over a pan of simmering water. Whisking constantly, cook until the sugar has dissolved and the mixture is warm
7.
Remove the bowl from the heat. Whisk the mixture with an electric whisk on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled. This will take about 7 minutes in total.
8.
Gradually whisk in the butter, a little at a time, beating well after each addition. Continue whisking until the mixture is thick; about 3 minutes.
9.
Spoon the topping on top of the cakes. Drizzle with caramel syrup just before serving.
