Dessert Recipe Butterfly cupcakes
Ingredients:
- 1 quantity Basic cupcakes (see related recipe)
- 1 cup raspberry jam
- 300ml thickened cream, whipped
- icing sugar mixture, to decorate
Instructions:
- Preheat oven to 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make Basic cupcakes (see related recipe).
- Using a sharp knife, cut a 2cm-deep x 3cm-wide piece from top of each cake. Cut tops in half. Spoon 2 teaspoons jam into each hole. Spoon cream over jam. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.
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