Iced Almond Easter Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (heaped)
- 1 tsp Rose water
- 1 Tbsp cream (18% fat)
- For the pink icing
- 2 cups powdered sugar
- hot water
- pink Food coloring
- To decorate
- 12 butterfly Sugar decoration
- sparkling Sugar crystal
- 24 sugar mini eggs
- 12 flower shaped Marzipan
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.
Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the flour and beat well. Stir in the rosewater and cream.
4.
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.
5.
For the pink icing: mix the icing sugar with the hot water and a few drops of pink food colouring, to make a thick, smooth icing.
6.
Spread most of the icing on the cakes and press in a sugar butterfly. Scatter over the sugar crystals.
7.
Put the remaining icing in a small piping bag and pipe dots onto the butterflies. Place the sugar eggs on top.
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