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200g unsalted butter, softened
200g caster sugar
3 eggs, lightly beaten
3 tbsp single cream
1 tsp vanilla extract
1 lemon, zest of all, 1 tsp juice
200g self-raising flour
½ tsp salt
150g raspberries, plus extra to decorate
300ml double cream
4 tsp icing sugar
12 tsp raspberry jam
1. Preheat the oven to 180˚C, gas mark 4; line a 12-hole cupcake tin with cases. Put the butter and caster sugar in a bowl and, using electric beaters, beat for 3-4 minutes until light and fl uffy. In a jug, lightly beat together the eggs, single cream, vanilla, lemon zest and juice; gradually beat into the creamed butter and sugar until combined. Beat in the flour and salt until you have a smooth mixture. It will be quite thick but don’t worry.
2. Divide the mixture between the cases; bake for 18-20 minutes until light golden on top and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
3. For the topping, whizz the raspberries in a blender or food processor, then pass through a sieve; set aside. Whip the double cream and icing sugar to medium peaks, then swirl through the raspberry purée. Spread 1 tsp jam on each cake, then top with the cream (pipe or pile on with a spoon). Decorate with the extra raspberries.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per cupcake 1779kJ
This recipe was first published in June 2018.
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