Tuesday, May 11, 2010

Raspberry Centers Butterfly Cupcakes

Photograhpy by Steve Brown

1 cup butter, at room temperature
1 1/2 cups sugar
2 tsp vanilla extract
4 eggs, at room temperature
3 cups self-raising flour, sifted
1 cup milk
1/2 cup sugar
1/3 cup water
1/2 cup unsalted butter, at room temperature
1 cup raspberry jam
Whipped Cream, for garnish
Preheat oven to 350°F. Line 18 large 3/4-cup muffin pans with paper baking cups.

Use an electric beater to beat the butter, sugar & vanilla extract in a large bowl until very pale & creamy. Add the eggs 1 at a time, beating well after each addition, until combined. Use a large metal spoon to gently fold in half the flour alternately with half the milk, until well combined. Repeat with remaining flour & milk.

Spoon the mixture evenly into the paper baking cups. Bake in preheated oven for 20 minutes or until a toothpick inserted into the centres comes out clean. Place on a wire rack to cool.

Meanwhile, combine sugar & water in a saucepan, & stir over medium-low heat until the sugar dissolves. Remove from heat & set aside for 20 minutes to cool to room temperature. Use an electric beater to beat the butter in a small bowl until white & creamy. Add the sugar syrup in a thin, steady stream & beat until well combined.

Use a sharp knife to cut a shallow V-shaped piece out of the top of each cupcake, about 1.5cm deep, leaving a 2cm-wide edge. Cut the piece of cake in half crossways to form 2 semicircles. Fill centre of each cupcake with 2 1/2 tsp of raspberry jam. Arrange 2 semicircles of cupcake tops in jam. Place whipping cream into a clean piping bag fitted with a 1.5cm diameter fluted nozzle & pipe down centre between the "wings" on each cupcake.

Makes 18 cupcakes.

Source
Good Taste - July 2002, Page 67
Recipe by Sarah Hobbs

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