Pretty Festive Cakes
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- ½ tsp vanilla extract
- 2 eggs
- 1 ¼ cups self-rising flour (sifted)
- milk (to mix)
- For the topping
- ¾ cup sugar
- 3 large egg whites
- 2 Tbsps cold water
- 1 tsp lemon juice
- 1 ½ tsps vanilla extract
- For the nests
- 4 ozs Angel hair
- 1 ½ cups Milk chocolate (30% cocoa solids, chopped)
- To decorate
- mini sugared egg
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 in a mixing bowl until light and fluffy.
3.
Beat in the eggs and vanilla.
4.
Sift in the flour and gently fold into the mixture until well combined. Stir in enough milk to give a soft dropping consistency.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: put all the ingredients in a heatproof bowl over a pan of simmering (not boiling) water. Whisk until the sugar has dissolved, then remove from the heat.
7.
Whisk the meringue for 10-15 minutes until stiff and glossy. Spoon into a piping bag and pipe on top of the cakes.
8.
For the nests: line a baking tray with non-stick baking paper.
9.
Boil the noodles for 3 minutes in a pan of boiling water. Drain, plunge into cold water, then drain again.
10.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Gently fold in the noodles, being careful not to break them.
11.
Spoon 12 mounds of the mixture onto the baking tray and spread out into a nest shape. Chill for 30 minutes until set.
12.
Place the nests on serving plates and place a cupcake on top of each. Decorate with sugar eggs.
