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STEPS
INGREDIENTS
Firstly, preheat the oven to gas mark 5/170c
Line your muffin tin with the paper cases.
Mix your jam with 50 grams of raspberries, lightly crushing them.
Cream the butter and caster sugar together in a mixing bowl, until pale and creamy.
Put your eggs and milk in a jug.
Mix together until combined.
Pour into the creamed butter and sugar bit by bit, mixing as you go.
When the mixture has combined...
...Add your self-raising flour (through a sieve!)
Fold the flour into the mix until combined fully.
Add the crushed raspberry and jam mixture.
Gently fold together. You are aiming for a "marbled" effect!
When the mixture is "marbled"...
...spoon into the cases, making sure they are equal!
Put in the oven, middle shelf.
Set a timer for 20 mins, turn the tray after 10 minutes.
Remove from the oven, revelling in the rich fruity aroma of freshly baked goods! :)
Leave to cool in tray for 5 minutes.
Then transfer...
...to a wire rack! Cool completely.
Set aside the nicest 12 raspberries for use later on.
Press the remaining raspberries through a fine sieve to get a smooth raspberry pulp.
When you have as much pulp as you can get...
Put the icing sugar in a seperate bowl...
...with the whipping cream.
Using an electric whisk, whip the cream and icing sugar...
Until...
...it reaches soft peaks!
Add the smooth raspberry pulp!
Fold in gently, using a rubber spatula.
When fully combined...
Put in a piping bag.
And do your best piping work to decorate the cupcakes!
Make sure they are nice and even!
Then push a reserved raspberry on top of each cake...
Ta-dah! The finished cakes are ready to eat! :)
Pass to your friends and family for them to enjoy! :)