Raspberry rose cupcakes
Chef:
Dr. Oetker
Cook:
15 mins
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
Preheat the oven to 190°C/170°C fan oven/375°F/gas 5. Line 12 cupcake tins with white paper cake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture.
Gradually whisk in the eggs, then sift the flour and baking powder. Using a large metal spoon, carefully fold the dry ingredients into the mixture.
Spoon a teaspoon of the mixture into the cake cases, and make a slight indent in the mixture. Spoon a little jam on top and then cover with the remaining cake mixture. Bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
For the icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Add rose water to taste.
Transfer to a piping bag fitted with a 1cm (1/2inch) star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with sugar butterflies before serving.
This recipe is brought to you by Dr. Oetker baking range
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
