~Raspberry Butterfly Cupcakes~ – a delicious recipe with sugar, margarine, eggs, flour, tspbaking power, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 190*c/375*F/ Gas Mark 5. line one or two bun trays with 12-14 cases, depending on the depth of the holes.
2
Places all the cupcake ingredients in a large bowl and beat with the electric mixer for about 2 minutes until smooth. Fill the paper cases halfway up the mixture.
3
Bake for about 15 minutes until firm, risen and golden. Remove to a wire rack and cool it. When it's cool, cut a small circle out of the top of each cupcake and then cut the circles in half like a wings shape.
4
Fill each cupcake with a teaspoon of raspberry jam. replace the wings at an angle and top each with a fresh reaspberry. dust lightly with icing sugar and serve immediately.
23528
kcal
Calories
35
g
Fat
5500
g
Carbs
318
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 125 g/4 oz caster sugar, 125 g/4 oz soft margarine, 2 medium eggs, 125 g/4 oz self-raising flour, and more.
Yes, ~Raspberry Butterfly Cupcakes~ falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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