Japanese Flower Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup soft butter
- ⅔ cup superfine caster sugar
- 1 cup self-rising flour (sifted)
- 3 eggs
- Almond extract
- 1 tsp Baking powder
- ½ cup Almond flour
- 1 Tbsp milk
- 4 Tbsps Cherry jam
- For the icing
- ⅔ cup unsalted butter
- 1 cup cream cheese
- 2 cups powdered sugar
- vanilla extract
- To decorate
- cherry blossom
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 in a mixing bowl until very soft. Beat in the remaining ingredients, except for the jam and beat well until smooth.
3.
Spoon the mixture into the paper cases, to half fill them. Place 1 teaspoon of jam on top and cover with the rest of the mixture.
4.
Bake for 15-20 minutes, until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the icing: beat together the butter and cream cheese until soft and creamy. Gradually sift in the icing sugar, beating well until smooth and spreadable. Beat in the vanilla.
6.
Spread on top of the cakes and decorate with cherry blossoms.
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