Wednesday, May 5, 2010

Raspberry Butterfly Cupcakes


Photography by Amanda McLauchlan

1 quantity Basic cupcakes (see related recipe)
1 cup raspberry jam
1 1/3  cups whipped cream
icing sugar (for decoration)

Preheat oven to 350°F oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper muffin cups. 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 cupcake tops over cream to form wings. Dust with icing sugar. Serve.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.

Let stand for 2 minutes. Transfer to a wire rack to cool.

Makes 24 cupcakes.

Source

Super Food Ideas - August 2008, Page 56
Recipe by Kim Coverdale

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