Cupcakes with fairy floss, what could be better for a tea party? Spend an enjoyable morning baking and then wow your friends with your creations at afternoon tea time.
Ingredients
| 125 g | Butter |
| 1 tsp | Vanilla essence/extract |
| ½ cup | Caster sugar |
| 2 | Eggs |
| ½ cup | Self raising flour |
| ½ cup | Ground almonds |
| ¼ cup | Milk |
| 48 | Raspberries (Main) |
| 1 packet | Fairy Floss, vanilla Persian (Main) |
Ingredients
| 1 tsp | Butter, softened |
| 1 | Vanilla bean, split with the seeds scraped out (Main) |
| 1 ½ cups | Icing sugar, sifted |
| 1 Tbsp | Water, boiling |
Directions
- Preheat oven to 180C. Line mini muffin trays with paper cases or oil spray silicone cases.
- Cream the butter, vanilla and sugar until pale, then add the eggs one at a time, mixing well.
- Fold in the flour and almonds, alternating with the milk.
- Spoon a little of the mixture into the bottom of each case, top with a raspberry and add more of the mix to cover.
- Bake for 10-15 minutes or until golden and cakes spring back when lightly touched.
- To make the icing, combine the vanilla bean seeds with the butter to make a paste.
- Add the icing sugar and enough of the boiling water to create a smooth icing.
- Spoon over each cupcake, top with a little floss and a raspberry.