Raspberry rose cupcakes
12 Dr. Oetker white baking cases
115g (4oz) margarine, softened
115g (4oz) caster sugar
2 medium eggs, beaten
115g (4oz) plain flour
1 1/2 tsp baking powder
65g (3 1/2oz) raspberry jam
For the icing:
100g (3 1/2oz) unsalted butter, softened
190g (6 1/2oz) icing sugar
1 tsp essence of pure rose water
Dr. Oetker sugar butterflies to decorate
Serves
12
Cooking Time
15 minutes
Main ingredients
Flour, Fruit, Sugar
Recipe Type
Party Food, Cakes & Baking, Kids Food, Cake Stall, Cupcakes
Special Info
Nut free, Vegetarian
Level of Difficulty
Easy