Recipes
WHITE CHOCOLATE AND RASPBERRY BUTTERFLY CUPCAKES
white chocolate and raspberry butterfly cupcakes
my best friend called these 'immense'!!! nuff said!
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INGREDIENTS
- Cooking Time: 15-20
- Servings: 12
- Preparation Time: 20
- 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
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