| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 350 grams Caster Sugar
- 1 cup Cake Flour Soft Plain Flour or 8 teaspoons of Custard Powder or Corn Flour and add Plain Flour to make 100 grams/ 1 cup
- 12 Egg Whites
- 1 teaspoon Cream of Tartar
- 1/2 teaspoon Salt fine
- 1/4 teaspoon Almond Extract
- 1 teaspoon Vanilla Bean Paste
- 300 ml Cream thickened
- 1/2 cup Icing Sugar
- 1/4 cup Raspberry Jam
- Icing Sugar Extra, for dusting
Ingredients
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Instructions
- Preheat oven to 160c. Line a 12 hole patty pan with paper cases. Combine half the caster sugar and all the flour in a large bowl.
- Whisk egg whites with an electric mixer on high speed until very frothy. Add cream of tartar and salt and whisk briefly.
- Add remaining caster sugar to egg whites, a tablespoon at a time, while whisking on medium speed, until soft peaks form. Fold into flour mixture with almond essence and vanilla. Spoon mixture evenly into each paper case until half full and bake for 18-20 minutes. Cool on a wire rack.
- Whip cream and icing sugar into soft peaks. Cut tops of cupcakes with a serrated knife, then slice the tops in half. Spoon jam and whipped cream on cupcakes, then position halved tops to resemble wings. Serve dusted with icing sugar.
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