Saturday, March 05, 2016

Teacup shortcakes by Angela Seah Thulin

Ingredients -

150ml heavy cream *chilled
2 eggs 
110g granulated sugar
180g cake flour
1/2 tsp baking powder

20ml hot water
1/2 tbsp granulated sugar

- Mix the above and set aside.

150ml heavy cream *chilled
1 tbsp granulated sugar
1/2 tsp of vanilla essence
Fresh strawberries
powdered sugar (confectioner's sugar)

Steps -

1. Preheat the oven to 180 degree celsius. 
2. Beat the heavy cream with an electric mixer until it forms stiff peak.
3. In another bowl - beat the eggs and sugar until white and fluffy.
4. Add the cream (point 2) into the egg mixture ( point 3) and mix well with a balloon whisker.
5. Sift in the flour and baking powder. Gently mix with a balloon whisker until combined.
6. Spoon the mixture into the teacup moulds or cupcake liners up to 80% full. Bake at 180 degree celsius for 20-25 minutes.
7. Brush each cupcake with syrup. Allow the cupcakes to cool down completely.

8. To decorate - Beat the heavy cream, granulated sugar, vanilla extract in a meatl mixing bowl. Float the bottom of the bowl in ice water, beat the cream with an electric mixer until it forms soft peak.
9. Do your piping,top with strawberry and dust with powdered sugar.

Notes - 
1. My guests were kids and they like it. I did not follow original recipe to add any rum.

Recipe origin -

No comments:

Post a Comment