COOK: 20 MINS
FOR THE CAKES:
125g self raising flour
1/4tsp baking powder
125g butter, softened
125g golden caster sugar
1tsp vanilla extract
FOR THE TOPPING:
75g butter, at room temperature
150g icing sugar
1tsp pink sugar sprinkles
1 Heat the oven to 180C or Gas 4. Line a patty tin with 12 fairy cake cases.
2 Put the flour, baking powder, eggs, butter, sugar and vanilla in a large bowl. Mix everything together with an electric mixer until smooth, light and fluffy.
3 Spoon the cake mixture into the paper cake cases and bake for 15-18 mins until just firm. Cool on a wire rack.
4 Put the butter into a bowl and gradually whisk in the icing sugar until smooth and fluffy. Add the raspberries and gently stir together until lightly combined.
5 Cut a thin layer off the top centre of each cake, leaving a border of cake uncut. Cut each small cake round in half.
6 Spoon the raspberry buttercream into the centre of each cake. Lightly press the sponge halves into the topping to create “butterfly wings”. Scatter over the sugar sprinkles.
Per cupcake; 265 cals, 15g fat (9g saturated), 30g carbohydrate