Individual Red Fruit Cakes
- For the cupcakes
- ⅔ cup butter
- ⅔ cup superfine caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup self-rising flour (sifted)
- For the strawberry buttercream
- 2 ½ cups powdered sugar
- 0.333 cup unsalted butter
- 4 Tbsps Strawberry syrup
- ½ Tbsp cream (18% fat)
- To decorate
- sugar sprinkle
How healthy are the main ingredients?egg
For the cupcakes: preheat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Gradually beat in the eggs and vanilla beating until fully incorporated into the mixture.
Sift in the flour and gently stir into the mixture.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tins for 5 minutes and then place on a wire rack to cool completely.
For the strawberry buttercream: beat the butter until soft. Sift in the icing sugar and add the strawberry syrup and cream. Beat well until smooth and creamy.
Spoon into a piping bag and pipe on top of the cakes. Decorate with sugar sprinkles.