Cupcakes With Crushed Raspberry Cream Recipe
4 oz. butter, softened
1-1/2 cups plain all-purpose flour
1-1/2 tsp baking powder
2/3 cup caster (superfine) sugar
1/4 cup (2 oz.) milk
1 tsp vanilla extract
Crushed Raspberry Cream
8 oz. raspberries
1 cup thick (double) cream
1 tbsp icing (confectioner’s) sugar, sifted
Step 1: Preheat the oven to 350°F.
Step 2: Place the butter, eggs, flour, baking powder, sugar, milk and vanilla in the bowl of an electric mixer and beat for 4 minutes or until smooth and a pale creamy colour.
Step 3: Line a 12 x 1/2 cup (4 oz.) capacity muffin tin with deep paper cases. Spoon in the mixture to 3/4 full.
Step 4: Bake for 18-20 minutes or until cooked when tested with a skewer. Cool on wire racks.
Step 5: To make the crushed raspberry cream, place the raspberries in a bowl and crush lightly with a fork. Add the cream and icing sugar and fold to combine.
Step 6: To serve, use a teaspoon to scoop out a hole in the top of each cake, reserving the scooped-out pieces. Fill the holes with the crushed raspberry cream and replace the cake pieces.
Makes 12 cupcakes