raspberry cream butterfly cupcakes
- Jul 7, 2016
- 2 min read
These cute cupcakes are made of delicate and soft sponge and are filled with irresistible raspberry cream. I made the raspberry cream with the ripping raspberry curd, which was kindly sent to me by the hawkshead relish company - Lake District based artisan producer of delicious jams, curds and pickles. Mixed with the whipped cream, it makes a delightful, light and very fruity cream.
ingredients
for the cupcakes:
3 medium egg whites
180 ml double cream
200 g plain flour
200 g icing sugar
2 teaspoons baking powder
115 g unsalted butter, very soft
for the raspberry cream:
300 ml whipping cream
3 tablespoons icing sugar
3 tablespoons hawkshead relish's ripping raspberry curd
12 paper cupcake case (similar here)
muffin tin
makes 12
instructions
1. In a medium bowl, combine the flour, icing sugar and baking powder.
2. Add the double cream and very soft butter.
3. Beat with an electric mixer on low speed until combined (the mixture will be dry).
4. Slowly pour in the egg white and continue beating until a wet batter forms.
5. Divide the batter evenly between the cases (fill them in to approximately 1/2 height).
6. Bake in 180 C for around 20 minutes or until a toothpick inserted in the middle comes out clean.
7. Let cool down completely (1-2 hours).
8. Meanwhile, prepare the filling by beating the whipping cream and icing sugar until stiff.
9. In a small bowl, measure out the raspberry curd and add 3 tablespoons of the whipped cream.
10. Mix well until a smooth paste form.
11. Gently fold in to the remaining whipping cream.
12. With a sharp knife, carefully cut out the cupcakes in the middle. Cut the pieces in halves.
13. Fill the centres with raspberry cream and top with the cut out cake to form 'wings'.
14. Decorate with sweets.
15. The cupcakes stay very soft and fluffy for a few days. Store in the fridge.
enjoy!
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