(for the cupcake)
175g butter, softened
175g superfine sugar
1 t vanilla extract
4 eggs, lightly beaten
175g self-rising flour, sifted
(for the topping)
175g butter, softened
350g confectioners' sugar, sifted
1 t lemon juice
1 t raspberry jam
few drops red food color
fresh raspberries to decorate
[how to make]
(for the cupcake)
*Preheat the oven to 350 degrees.
*Line cups of a muffin tin with paper cases.
*Beat the butter and sugar together until light and creamy.
*Add the vanilla extract.
*Gradually add the eggs, beating well after each addition.
*Add the sifted flour and fold into the mixture until just combined.
*Divide the mixture among the paper cases and bake for 20 minutes until the cakes are golden brown and the centers feel firm to the touch. Remove from the oven.
*Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to cool completely.
(for the topping)
*Beat the butter with the confectioners' sugar until smooth and fluffy.
*Stir in the lemon juice and raspberry jam and continue to beat until smooth.
*Add the food color and beat until the buttercream is evenly colored to a pale pink.
*Fill a pastry bag fitted with a star nozzle with the buttercream, and pipe small rosette shapes on to the cooled cakes.
*Decorate with fresh raspberries.
-makes 12-
Note: I used the recipe from "The Perfect Afternoon Tea Recipe Book" by Anthony Wild & Carol Pastor.