WHITE CHOCOLATE AND RASPBERRY BUTTERFLY CUPCAKES

 

  • Cooking Time: 15-20
  • Servings: 12
  • Preparation Time: 20

Ingredients

  • 6 oz sr flour
  • 6 oz caster sugar
  • 6 oz margarine
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 3 eggs
  • topping-;
  • 12 tsp good raspberry conserve
  • 12 tbsp white chocolate buttercream
  • icing sugar to dust

Directions

  • 1- beat margarine until soft
  • 2- add all other cake ingredients and beat well
  • 3- spoon into muffin cases in a baking tray
  • 4- bake for 15-20 minutes at 190c
  • 5- cool in tin for 5 minutes then on a wire rack until completely cold
  • to finish-;
  • 1- using a sharp knife at a slight angle, remove the top of each cake and set aside
  • 2-place a teaspoon of conserve on each cake
  • 3- place a teaspoon of buttercream on top of the conserve
  • 4- cut each 'lid' in half and place on top of the cake like butterfly wings
  • 5- dust assembled cakes with a little icing sugar

Notes

my best friend called these 'immense'!!! nuff said!

Categories: Cupcakes 
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