Swirly Berry Cakes with Topping
(0 votes)
(0 votes)
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.
Perfect For Summer
Get Fit!
Simple, But Good
Quick Recipes
Weeknight Dinners
Breakfast Ideas
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
