Ingredients
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3 eggs
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125g (1/2 cup) sour cream
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175g butter, at room temperature
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2 teaspoons finely grated orange rind
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155g (3/4 cup) caster sugar
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150g (1 cup) self-raising flour
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100g (1 cup) almond meal
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24 coloured marshmallows
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12 Smarties
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Icing sugar, to dust
Orange icing
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300g (2 cups) icing sugar mixture, sifted
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1 teaspoon butter, at room temperature
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2-3 tablespoons fresh orange juice
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3-4 drops red and yellow food colouring
Method
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1Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
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2Use an electric beater to beat the eggs, sour cream, butter, orange rind and sugar in a small bowl until well combined.
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3Transfer the butter mixture to a large bowl. Fold in the flour and almond meal until well combined. Divide the mixture evenly among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 2 minutes to cool before transferring to a wire rack to cool completely.
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4To make the orange icing, place the icing sugar, butter and orange juice in a small heatproof bowl and stir until a thick paste forms. Place the bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and stir until smooth. Stir in the food colouring. Transfer to a piping bag fitted with a 1cm fluted nozzle.
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5Cut 2 marshmallows in half horizontally. Pinch the ends to make petals. Pipe orange icing over 1 cupcake. Arrange the marshmallow petals on top. Place 1 Smartie in the centre. Repeat with remaining marshmallows, icing, cupcakes and Smarties. Set aside until set. Dust with icing sugar to serve.
Source: taste.com.au
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