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Sweet-as-a-rose cupcakes
Sweet-as-a-rose cupcakes
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Prep Time:
120 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
Pink cupcakes with jam filling, strawberry topping, and buttercream frosting.
Ingredients:
  • 100g almond meal
  • 100g icing sugar mixture
  • 50g (1/3 cup) self-raising flour
  • 2 eggs, lightly whisked
  • 125g butter, melted, cooled
  • 90g (1/4 cup) Red Raspberry Fruit Spread
  • Silver cachous, to decorate
  • 250g unsalted butter, at room temperature
  • 125g (3/4 cup) icing sugar mixture
  • 1.10 gm vanilla extract
  • 125ml (1/2 cup) thick strawberry-flavoured topping
Instructions:
  • 1. Preheat the oven to 180C. 2. Line twelve 40ml (2 tablespoons) muffin pans with paper cases. 3. In a large bowl, mix almond meal, icing sugar, and flour. 4. Create a well in the center and add the egg and butter. 5. Stir until thoroughly combined. 6. Divide the mixture evenly among the lined pans.
  • Transfer jam into a piping bag or small sealable plastic bag (if using plastic bag, snip off a corner to create a small hole). Fill each cake portion by piping about 1 teaspoon of jam into the center. Bake for 15-20 minutes until golden and a skewer inserted in the centers comes out clean. Cool in pans for 5 minutes, then invert onto a wire rack to cool completely.
  • Using an electric beater, whip the butter in a bowl until pale and creamy. Slowly incorporate the icing sugar, vanilla, and strawberry topping until fully mixed.
  • Ice the cakes with a palette knife, pulling the icing towards the center to create a small peak resembling a rose. Place the remaining icing in a piping bag with a 1.5cm petal nozzle attached. Start piping petals from the center of the cake, rotating gently to form petals. Keep rotating and piping to fill the top of the cake, creating a large rose. Finish by decorating the center with cachous.

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