Method
1. Preheat your oven to 180°C (160°C fan) / Gas 4. Line a 12-hole cupcake tray with paper cases.2. Make the sponge:
In a mixing bowl, cream together the butter, sugar, vanilla extract, cherry syrup, and eggs until light and fluffy.
Add the flour and baking powder, then beat in the milk until the mixture is smooth and well combined.
3. Bake:
Spoon the batter evenly into the cupcake cases and bake for 15 minutes, or until golden and springy to the touch.
Cool on a wire rack.
4. Prepare the buttercream:
While the cakes cool, beat together the butter, icing sugar, and cherry syrup until soft and fluffy.
If it feels too stiff, add a little extra syrup. Transfer to a piping bag if you have one.
5. Assemble the angel cakes:
o Slice the top off each cupcake and cut each top in half to create “wings.”
o Pipe a swirl of buttercream onto each cupcake.
o Gently press the “wings” on top at an angle.
o Dust lightly with icing sugar.
o Finish with a Maraschino cherry in the centre.
Ingredients
For the cakes:
• 130g softened butter
• 130g caster sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tbsp Opies Maraschino cherry syrup
• 130g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
For the buttercream:
• 150g icing sugar, sieved
• 75g softened butter
• 1 tbsp Opies Maraschino cherry syrup
To finish:
• 12 Opies Maraschino cherries
• Icing sugar, for dusting
