For the recipe Raspberry & Vanilla Butterfly Cupcakes
|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|
|75 g||Unsalted butter at room temperature|
|150 g||Icing Sugar|
|about 50 g||Raspberries (a handful)|
|Dr. Oetker Hundreds and Thousands|
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.
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.
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.
Divide the topping between the cakes, then lightly press in the "butterfly wings". Decorate with the Hundreds & Thousands.
|Per Serving||Per 100 g / ml|