Recipe
Makes 12
Ingredients
110g unsalted butter, at room temperature
180g golden caster sugar
2 large eggs
125g self raising flour, sifted
120g plain flour, sifted
125 ml semi-skimmed milk, at room temperature
1 tsp vanilla extract
3 tbsp seedless raspberry jam
To Decorate
1 tsp raspberry jam, 1 for each cake, warmed slightly
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml milk
a few drops vanilla extract
12 raspberries
- Preheat oven to 180C or gas mark 4 and line a bun tray with 12 paper cases.
- In a large mixing bowl cream the butter and sugar until pale and smooth with an electric mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.
- Combine the two flours in a seperate bowl. Put the milk in a jug and add the vanilla extract to it. Add one third of the flours to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
- Gently fold in the raspberry jam until most of it is combined. You just want to have a few jam steaks running through the mixture. Carefully spoon the mixture into the cupcake cases and bake in the preheated oven for 20-25 minutes until slightly raised and golden brown.
- Remove from oven and leave cakes in the tin for about 10 minutes then transfer to a wire rack to cool completely before icing.
- Beat the icing sugar and butter together in a food processor or with an electric mixer. Add the vanilla extract to the milk and add to the creamed mixture a little at a time until all is completely mixed in. Continue beating for a little longer as icing will become fluffier.
- Once the cakes have cooled , cut a small hole in the centre of each cake using a sharp knife and fill will a teaspoon of jam.
- Ice the cakes with the buttercream and decorate with fresh raspberries.
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