Saturday, 26 November 2011

Butterfly Cakes

  • 150g butter, softened
  • 150g caster sugar
  • 3 eggs
  • 150g self-raising flour
  • ½tsp baking powder
  • 4tbsp raspberry jam
  • 150g fresh raspberries, for decoration


Heat the oven to 180C/ fan 160C. Line a cupcake tray with papers. Cream together the butter and sugar until light and fluffy. Add the eggs and again beat the mixture.

Fold in the flour and baking powder and then spoon into the paper cases. Place in the oven and bake for 15-20 minutes until lightly golden and set. Remove and cool on a baking wire.

When cool, using a small knife, cut out a circle at the top of each cake and cut these in half. Fill each cupcake with a little spoonful of jam, carefully press the straight sides of the cut pieces into the jam, then top each with a raspberry and dust lightly with some icing sugar

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