Name: Purple flair
Cook time: 60 min
Total time: 60 min
Ingredients: 90 gram butter, softened; 1 egg; 1/4 cup (60ml) buttermilk; 2 tablespoon golden syrup (or treacle); 1/2 cup (110g) firmly packed light brown sugar; 1/2 cup (75g) plain (all-purpose) flour; 1/2 cup (75g) self-raising flour; 1/4 teaspoon bicarbonate of soda; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Butter cream; 90 gram butter, softened; 1 cup (210g) icing sugar; 1 tablespoon milk; Decorations; 1 tablespoon green sugar sprinkles; 9 purple edible sugar roses

Ingredients

90 gram butter, softened

1 egg

1/4 cup (60ml) buttermilk

2 tablespoon golden syrup (or treacle)

1/2 cup (110g) firmly packed light brown sugar

1/2 cup (75g) plain (all-purpose) flour

1/2 cup (75g) self-raising flour

1/4 teaspoon bicarbonate of soda

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Butter cream

90 gram butter, softened

1 cup (210g) icing sugar

1 tablespoon milk

Decorations

1 tablespoon green sugar sprinkles

9 purple edible sugar roses

Method

1.Preheat oven to 170°C/340°F. Line nine holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Beat butter, egg, buttermilk, syrup and sifted dry ingredients in small bowl with electric mixer on low speed until combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.

3.Bake about 35 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

4.To make butter cream, beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches.

5.Spread cold cakes with butter cream.

6.Working with one cake at a time, gently push 2cm leaf cutter into butter cream; sprinkle some sugar sprinkles inside the cutter, gently remove the cutter. Repeat to make another leaf on the cake.

7.Position sugar roses on cakes.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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