Swirly Berry Cakes with Topping
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Difficulty:
easy
Difficulty
Preparation:
55 min.
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
- ¼ cup warm milk
- 3 Tbsps cocoa powder
- 24 Raspberries
- For the topping
- 1.333 cups cream (48% fat)
- 2 Tbsps powdered sugar
- vanilla extract
- To decorate
- pink Decorative sugar crystals
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Put the butter, sugar, flour, eggs and milk in a mixing bowl and whisk with an electric whisk for 1 minute. Alternatively beat with a wooden spoon for 2 minutes until well blended.
3.
Divide the mixture between 2 bowls and stir the cocoa powder into one of the mixtures.
4.
Spoon a little plain mixture to cover the base of the paper cases and place a raspberry on either side. Spoon in the remaining plain mixture, alternately with the cocoa mixture, finishing with plain mixture.
5.
Bake for 20-25 minutes until risen and firm to the touch. Cool for 5 minutes in the tins, then place on a wire rack to cool completely.
6.
For the topping: whisk together all the ingredients until thick.
7.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with sparkling sugar.
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