Warning to you all dieters : these cupcakes are meant to really make you FAT! (mind the amount of butter and sugar)
One thing I need to improve is to put the right amount of batter in each cup so that they won't be too full. I tried to put all the batter in 12 cups and realized that it was too much so I needed to trim the cupcakes once they were baked.
Ingredients:
- 175g butter
- 175g caster sugar
- 1 tbsp vanilla extract
- 3 eggs
- 55g ground almonds
- 150g self-raising flour
- mini chocolate Cadbury flakes to decorate
- sprinkles
Buttercream topping:
- 225g butter, softened
- 1 tbsp cream or milk
- 350g icing sugar
Directions:
1. Preheat oven to 180C. Line 12-hole muffin tray with paper cases.
2. Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the vanilla extract. Gradually beat in the eggs, then fold in the almonds and flour.
3. Spoon the mixture into the paper cases.
4. Bake in the preheated oven for 20-25 minutes.
5. Transfer to a wire rack to cool completely.
6. Spoon the buttercream using a piping bag with a large star nozzle over the cupcakes. Press a Cadbury flake into each cake and scatter a few sprinkles on top.
Buttercream:
- place the butter and cream in a bowl and beat together. Gradually sift the icing sugar and beat until smooth.
One thing I need to improve is to put the right amount of batter in each cup so that they won't be too full. I tried to put all the batter in 12 cups and realized that it was too much so I needed to trim the cupcakes once they were baked.
Ingredients:
- 175g butter
- 175g caster sugar
- 1 tbsp vanilla extract
- 3 eggs
- 55g ground almonds
- 150g self-raising flour
- mini chocolate Cadbury flakes to decorate
- sprinkles
Buttercream topping:
- 225g butter, softened
- 1 tbsp cream or milk
- 350g icing sugar
Directions:
1. Preheat oven to 180C. Line 12-hole muffin tray with paper cases.
2. Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the vanilla extract. Gradually beat in the eggs, then fold in the almonds and flour.
3. Spoon the mixture into the paper cases.
4. Bake in the preheated oven for 20-25 minutes.
5. Transfer to a wire rack to cool completely.
6. Spoon the buttercream using a piping bag with a large star nozzle over the cupcakes. Press a Cadbury flake into each cake and scatter a few sprinkles on top.
Buttercream:
- place the butter and cream in a bowl and beat together. Gradually sift the icing sugar and beat until smooth.
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