Ingredients
The following ingredients have 4 Servings
- 125 grams / 4½oz unsalted butter (softened)
- 125 grams / 4½oz castor sugar
- 2 large eggs
- 125 grams / 4½ oz self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- 1 Pinch salt
- 55 grams / 2 oz unsalted butter (softened)
- 190 grams / 6,5 oz Icing sugar
- 67 grams raspberries, fresh or frozen (sieved (giving 40 ml puree))
- Decoratons:
- Jelly bean sweets (pick out the red and white jelly beans)
- Smarties (sugar coated chocolate buttons) (pick out the blue and red Smarties)
- red, white & blue cake sprinkles
Instruction
- Preheat the oven to 180°C.
- Line a 12 bun tray or shallow muffin tray with paper cupcake cases.
- Put all the cake ingredients except the milk in a food processor or stand mixer, adding a pinch of salt, and blitz/mix on a high speed until thoroughly mixed. (Don't over mix).
- Then pour in 2 tablespoons milk and process again till you have a smooth, flowing cake batter.
- Using a spoon and a rubber spatula, divide the batter equally between the paper cases.
- Bake for 18 – 20 minutes until they spring back to the touch.
- Cool cupcakes on a wire rack.
- To make the raspberry buttercream put the butter, icing sugar and raspberry puree into a bowl and mix well with a fork until smooth.
- Once the cakes are cooled spoon on a generous amount of buttercream and swirl with the back of a spoon to distribute evenly.
- Now for the fun bit, let you imagination go wild and decorate the cakes any way you wish with the sweets and sprinkles.
