COOKIES on the DR. OETKER website

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Raspberry & Vanilla Butterfly Cupcakes

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

preparation

Preparation

1

Raspberry & Vanilla Butterfly Cupcakes (Essentials)

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.

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.

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.

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 1122kJ
268kcal
1725kJ
412kcal
Fat 14.63g 22.51g
Carbohydrate 31.36g 48.24g
Protein 2.33g 3.59g