white chocolate and raspberry butterfly cupcakes


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Member since 2009
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Serves 12 | Prep Time 20 | Cook Time 15-20

Why I Love This Recipe

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


Ingredients You'll Need

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


Questions, Comments & Reviews



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