Berry Cakes with Buttons
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
24
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 tsp vanilla extract
- For the topping
- 5 ozs white chocolate
- 2 ½ cups powdered sugar
- 0.333 cup unsalted butter
- ⅛ cup cream (18% fat)
- 4 Tbsps Raspberries
- To decorate
- white candy melts (buttons)
- Raspberries
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 mini muffin tins.
2.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and fold in gently with the vanilla, until just combined.
4.
Spoon into the paper cases and bake for about 10 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
5.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
6.
Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth. Cool slightly.
7.
Rub the raspberries through a sieve into the mixture and beat well.
8.
Spread onto the cakes and pess chocolate buttons around the sides. Place 3 raspberries on each cake.
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