Red Berry Cakes with Topping
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter (softened)
- ⅔ cup superfine caster sugar
- 1 ¼ cups self-rising flour (sifted)
- 3 eggs (beaten)
- 2 Tbsps cocoa powder
- 12 Raspberries
- For the buttercream
- ⅔ cup unsalted butter
- 2 ½ cups powdered sugar
- 3 Tbsps thick Vanilla pudding
- vanilla extract
- To decorate
- 12 Raspberries
Preparation steps
1.
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases to half fill them. Place a raspberry on top and spoon more cake mixture on top.
4.
Bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft. Gradually sift in the icing sugar and stir until smooth. Beat in the custard and vanilla.
6.
Spoon the mixture into a piping bag and pipe on top of the cakes. Place a raspberry on top of each cake.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
