- 1 quantity basic cupcakes (see recipe below)
- 1 cup raspberry jam
- 300ml thickened cream, whipped
- icing sugar mixture, to decorate
Directions
- Preheat oven to 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make basic cupcakes (see below)
- Using a sharp knife, cut a 2cm-deep x 3cm-wide piece from top of each cake. Cut tops in half. Spoon 2 teaspoons jam into each hole. Spoon cream over jam. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.
Yield
24
24
Notes
- For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.
- Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
Basic Cupcake Recipe
Ingredients
Butter Frosting
Directions
- 200g butter, softened
- 1 3/4 cups (370g) caster sugar
- 2 tsp vanilla bean paste
- 4 eggs
- 2 3/4 cups (405g) self-raising flour
- 1 cup (250ml) milk
Butter Frosting
- 200g butter, softened
- 6 cups (900g) icing sugar mixture
- 1/2 cup (125ml) milk
Directions
- Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
- Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined.
- Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
- For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the milk and beat until well combined.
- Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing.
