Swirly Berry Cakes with Topping

Name: Swirly Berry Cakes with Topping
Total time: 55 min
Yield: 12
Ingredients: 0.667 cup butter (softened); 0.667 cup superfine caster sugar; 1.25 cups self-rising flour (sifted); 3 eggs; 0.25 cup warm milk; 3 Tbsps cocoa powder; 24 Raspberries; 1.333 cups cream (48% fat); 2 Tbsps powdered sugar; vanilla extract; pink Decorative sugar crystals

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Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Ingredients

for

cupcakes

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

How healthy are the main ingredients?

egg Raspberry

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

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.

Divide the mixture between 2 bowls and stir the cocoa powder into one of the mixtures.

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.

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.

For the topping: whisk together all the ingredients until thick.

Spoon into a piping bag and pipe on top of the cakes. Sprinkle with sparkling sugar.