raspberry and cream cupcakes

Bill Granger's Raspberry and Cream Butterfly [Cup]Cakes

Did you go to Woolworth's today? All profits from trading today will be donated to the drought affected farmers. I went to get my ingredients for my Australia Day cupcakes which I will providing to my guinea pigs on Thursday.

I was flicking through the January 9 edition of Good Living, the supplement in the weekend edition of the Sydney Morning Herald today and found this recipe from Bill Granger's column. I haven't actually made anything from Bill Granger's recipes yet ..... there is a list kilometres long. But I have always been impressed with some of the recipes.

This recipe calls for fresh raspberries. Depending on the season, what the occassion is and your purse, you could either use frozen or tinned as they are broken up in the cream anyway. Obviously the flavour is different, but at the end of the day it is up to the baker.

So here is the recipe from the lift out and the photo that was with it.

Raspberry Cream butterfly cakes

150g unsalted butter
220g (1 cup) caster sugar
3 eggs
1 tsp vanilla bean paste
225g (1 1/2 cups) plain flour
1 1/2 tsp baking powder
185 ml (3/4 cup) milk

250 ml (1 cup) cream, lightly whipped
120g punnet raspberries
icing sugar to serve

1. Preheat oven to 180C. Line a 12 hole 80 ml (1/4 cup) capacity muffin pan with paper cases.
2. Cream the butter and cugar until pale, add eggs one at a time, beating well after each addition, then beat in the vanilla paste.
3. Sift flour and baking powder together, fold into butter mixture alternating with milk until all the ingredients are combined.
4. Divide the mixture between the prepared cases and bake for 20 minutes or until golden and cooked through.
5. Remove and set aside to cool on a wire rack.
6. When ready to serve, slice the tops off and cut each top in half.
7. Add the raspberries to the whipped cream and crush lightly with a fork.
8. Spoon a little cream intothe top of each cake, place tops back on as wings.
9. Place the cakes onto a serving platter and dust with icing sugar.

Makes 12