WE LOVE…TRIPLE VANILLA pg40 // CUPCAKE CHEESECAKESpg42 //MINI RASPBERRY
From the Dairy Diary 2019 (
www.dairydiary.co.uk)
Mini Simnel cakes
SERVES 9
175g (6oz) butter, softened
110g (4oz) caster sugar
2 medium free-range eggs
110g (4oz) self-raising flour, sifted
½ tsp mixed spice
50g (2oz) dried luxury fruit
60g (2½oz) marzipan
50g (2oz) icing sugar
50g (2oz) ground almonds
1-2 tbsp milk sugar pearls, to decorate
1 Preheat the oven to 190°C/Gas Mark 5 and line a muffin tin with 9 paper cases.
2 Cream 110g (4oz) butter and caster sugar together until pale and fluffy. Beat in the eggs, one at a time, each with 1 tbsp flour.
3 Fold in the remaining flour, spice and dried fruit, then spoon into the cases. Cut the marzipan into 9 equal pieces and roll each one into a ball. Place in the centre of each cake and push down slightly.
4 Bake for 18-20 minutes until risen and just firm to touch. Cool on a wire rack.
5 Cream together the remaining butter, icing sugar, ground almonds and enough milk for a piping consistency. Use a piping bag to pipe a swirl onto each cake, then sprinkle 11 pearls on each.
TIP If you prefer, use a standard buttercream flavoured with ½ tsp almond essence instead of ground almonds.
Triple vanilla cupcakes
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May 2019
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