SURPRISE RASPBERRY CUPCAKES
“Today I made these cupcakes for a birthday celebration. I love how they’ve come out. Hope you give it a try too. I think it could even work as a chocolate flavour, using perhaps Oreos or something similar. For the biscuits I used Jammie Dodgers which have both jam and icing – this is the surprise part when you eat the cupcake. ENJOY!!”
- 1 packet any biscuits with icing and/or jam filling
- 200 g unsalted butter, softened
- 200 g golden caster sugar
- 3 medium free range eggs
- 2 teaspoons vanilla essence
- 200 g self-raising flour
- 1 – 2 tablespoons milk
- a raspberry for each cupcake
- Icing:
- 160 g unsalted butter, softened
- 300 g icing sugar
- 1 teaspoon vanilla essence
- colouring – I used pink
Preheat oven to gas 4, 180 °C, fan 160 °C. Line a 12-hole cupcake tin with paper cases.
Place a biscuit in bottom of each cupcake case.
Put butter and sugar in a large mixing bowl and beat with an electric whisk (or by hand with a wooden spoon) for 2 – 3 minutes until pale and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla essence and beat briefly to combine.
Gently fold in flour and just enough milk to make a smooth batter that drops easily off spoon. Divide the batter between the cases (on top of biscuits) then add a raspberry in the centre of the batter – bake for 20 – 25 minutes.
Leave to cool.
To make the buttercream style icing:
Put the ingredients in a large mixing bowl and beat with an electric whisk for 4 – 5 minutes until pale and fluffy. Swirl icing over cooled cupcakes to serve.
Store in an airtight container for up to three-ish days (that is how long I would keep cupcakes unless they are all gone before).
Recipe and photo: Suzettte Beetge Pretorius
