Raspberry Butterfly Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 2 eggs
- 1 cup self-rising flour (sifted)
- ½ tsp Baking powder
- ½ cup butter (softened)
- ½ cup superfine caster sugar
- vanilla extract
- For the buttercream
- ⅔ cup unsalted butter
- ½ unwaxed lemon (juice and finely grated zest)
- 2 ¼ cups powdered sugar
- milk (if needed)
- To decorate
- powdered sugar
- 12 Raspberries
- 12 small Lemongrass
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Put all the ingredients for the cakes into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
4.
Carefully cut round the tops of the cakes with a cutter or sharp knife and remove the top of each cake. Slice the tops in half to form 2 ‘wings’.
5.
For the buttercream: beat the butter and lemon zest until very soft and lighter in colour.
6.
Sift in the icing sugar and gradually add the lemon juice. Beat until incorporated and creamy. If necessary add a little milk and beat until blended.
7.
Spoon into a piping bag and pipe on top of the cakes, as in the photo.
8.
Press the ‘wings’ into the cream and sift over a little icing sugar. Place a raspberry on top of the buttercream. Place a small piece of lemongrass in the side of the cakes.
