Quick & Easy

Daisy mints

daisy mints
8 Item


Fluffy frosting


1.Preheat oven to 180°C. Line eight holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, extract, sugar, eggs, sifted flour and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium and beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
3.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.To make fluffy frosting, combine sugar and water in a small saucepan. Stir over heat, without boiling, until sugar is dissolved. Boil, uncovered and without stirring for about 5 minutes or until syrup reaches 116°C on a sugar thermometer. Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside. Beat egg white in small bowl with electric mixer until soft peaks form. While motor is operating, add hot syrup in a thin steady stream. Beat on high speed about 10 minutes or until mixture is thick.
5.Spread cold cakes with frosting. Use six mints to make the petals for each daisy; push gently into the frosting. Position sugar flowers in the centre of each daisy.

If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup.


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