MAKES: 12 PREP 15 MINS

COOK: 20 MINS

FOR THE CAKES:

125g self raising flour

1/4tsp baking powder

2 eggs

125g butter, softened

125g golden caster sugar

1tsp vanilla extract

 

FOR THE TOPPING:

75g butter, at room temperature

150g icing sugar

75g raspberries

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

Fancy looking at Masterchef winner Lisa Faulkner’s Fantasy Cake?

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