More Great Recipes: Cupcakes

white chocolate and raspberry butterfly cupcakes

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Member since 2009

Serves 12 | Prep Time 20 | Cook Time 15-20


6 oz sr flour
6 oz caster sugar
6 oz margarine
1 tsp baking powder
1 tsp vanilla extract
3 eggs

12 tsp good raspberry conserve
12 tbsp white chocolate buttercream
icing sugar to dust

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

Pairs Well With


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

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