Ingredients
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125g butter, softened
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1 cup (200g) caster sugar
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3 eggs
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1/2 cup (75g) plain flour
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1/2 cup (75g) self-raising flour
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1/2 cup (55g) almond meal
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1/3 cup (80g) sour cream
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Icing flowers, to decorate
Icing
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2 cups (300g) icing sugar mixture
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10g softened butter
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2 tablespoons hot water
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2-3 drops pink liquid food colouring
Method
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1Preheat oven to 180°C. Line 20 1/3-cup (80ml) muffin pans with paper cases.
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2Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flours, almond meal and sour cream, in alternate batches, and stir with a wooden spoon until just combined.
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3Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
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4To make the icing, combine the icing sugar and butter in a medium bowl. Gradually add enough water, stirring with a wooden spoon, until a smooth paste forms. Add the food colouring and stir until well combined.
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5Use a round-bladed knife or palet knife to spread icing over each cake. Decorate with icing flowers. Put aside for 15 minutes to set.
Source: taste.com.au
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