Red Berry Cakes with Topping
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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 tablespoons cocoa powder
- 12 Raspberries
- For the buttercream
- ⅔ cup unsalted butter
- 2 ½ cups powdered sugar
- 3 tablespoons 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.
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