Raspberry & Vanilla Butterfly Cupcakes

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So quick and easy, even the kids can make them and they look gorgeous too! Recipe courtesy of Essentials Magazine.

12 cupcakes

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Raspberry & Vanilla Butterfly Cupcakes

For the Cakes:

125 g Plain Flour
1 Dr. Oetker Baking Powder Sachet (1 tsp)
125 g Unsalted butter Softened
125 g Golden Caster Sugar
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
12 Dr. Oetker Muffin Cases
2 Medium Eggs

For the Topping:

75 g Unsalted butter at room temperature
150 g Icing Sugar
about 50 g Raspberries (a handful)
Dr. Oetker Hundreds and Thousands

preparation

Preparation

Raspberry & Vanilla Butterfly Cupcakes (Essentials)

Step 1: Heat the oven to Mark 4/180°C. Mix together all cake ingredients, using an electric whisk, until light and fluffy. Spoon into 12 Baking Cases placed in a bun tin. Bake for 15-18 mins.

Step 2: For the topping, whisk together the butter and icing sugar, using an electric whisk, for 3-4 mins until very light. Add the raspberries and lightly mix and crush them until combined.

Step 3: Using a knife at a slight angle, cut out a circle of sponge from the middle of each cake, leaving a 1cm margin around the edge. Cut each circle in half and set aside.

Step 4: Divide the topping between the cakes, then lightly press in the "butterfly wings". Decorate with the Hundreds & Thousands.

Nutritional Information for the recipe Raspberry & Vanilla Butterfly Cupcakes

Per Serving Per 100 g / ml
Energy 1126 kJ
269 kcal
1733 kJ
414 kcal
Fat 14.75 g 22.69 g
Carbohydrate 31.36 g 48.24 g
Protein 2.33 g 3.59 g

preparation

Preparation

Raspberry & Vanilla Butterfly Cupcakes (Essentials)

Step 1: Heat the oven to Mark 4/180°C. Mix together all cake ingredients, using an electric whisk, until light and fluffy. Spoon into 12 Baking Cases placed in a bun tin. Bake for 15-18 mins.

Step 2: For the topping, whisk together the butter and icing sugar, using an electric whisk, for 3-4 mins until very light. Add the raspberries and lightly mix and crush them until combined.

Step 3: Using a knife at a slight angle, cut out a circle of sponge from the middle of each cake, leaving a 1cm margin around the edge. Cut each circle in half and set aside.

Step 4: Divide the topping between the cakes, then lightly press in the "butterfly wings". Decorate with the Hundreds & Thousands.

Nutritional Information for the recipe Raspberry & Vanilla Butterfly Cupcakes

Per Serving Per 100 g / ml
Energy 1126 kJ
269 kcal
1733 kJ
414 kcal
Fat 14.75 g 22.69 g
Carbohydrate 31.36 g 48.24 g
Protein 2.33 g 3.59 g
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