Sugar Fruits on Mini Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups self-rising flour
- ¾ cup caster sugar
- 1 lemon (finely grated zest)
- 3 eggs
- ⅜ cup plain Yogurt
- ¾ cup butter (melted)
- For the buttercream
- ¼ cup unsalted butter
- ⅜ cup cream (38% fat)
- ½ tsp vanilla extract
- 3 cups powdered sugar
- pink Food coloring
- green Food coloring
- yellow Food coloring
- To decorate
- Sugar flower
- small Candy
- jelly candy
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 muffin tin.
2.
Mix the flour, sugar and lemon zest together in a mixing bowl.
3.
Beat the eggs with the yoghurt, then pour into the dry ingredients with the melted butter. Mix together until just combined. The mixture will be slightly lumpy.
4.
Spoon into the paper cases and bake for 20-25 mins until risen and firm to the touch; the cakes will be quite pale on top still. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
6.
Sift in the icing sugar and beat until smooth. Put 1/4 of the buttercream into separate small bowls. Stir a different colouring into each bowl, leaving 1/4 white.
7.
Spread the buttercream on top of the cakes and decorate with sugar flowers, candies and jelly sweets.
