white chocolate and raspberry butterfly cupcakes
Why I Love This Recipe
my best friend called these 'immense'!!! nuff said!
Ingredients You'll Need
6 oz sr flour
6 oz caster sugar
6 oz margarine
1 tsp baking powder
1 tsp vanilla extract
3 eggs
topping-;
12 tsp good raspberry conserve
12 tbsp white chocolate buttercream
icing sugar to dust
Directions
1- beat margarine until soft
2- add all other cake ingredients and beat well
3- spoon into muffin cases in a baking tray
4- bake for 15-20 minutes at 190c
5- cool in tin for 5 minutes then on a wire rack until completely cold
to finish-;
1- using a sharp knife at a slight angle, remove the top of each cake and set aside
2-place a teaspoon of conserve on each cake
3- place a teaspoon of buttercream on top of the conserve
4- cut each 'lid' in half and place on top of the cake like butterfly wings
5- dust assembled cakes with a little icing sugar
