Rose Cupcakes

Surprise jammy centres and pretty, rose-shaped, buttercream-iced tops make these deliciously decadent.

MAKES: 16

✱ 150ml (5fl oz) pot natural yogurt or soured cream ✱ 3 eggs, beaten

✱ 175g (6oz) butter, melted and cooled slightly ✱ 1tsp vanilla extract

✱ 175g (6oz) golden caster sugar

✱ 175g (6oz) self-raising flour

✱ 6tbsp raspberry jam

TO DECORATE:

✱ 450g (1lb) butter, softened

✱ 450g (1lb) icing sugar

✱ 1tsp vanilla extract

✱ green ready-to-roll icing

YOU WILL NEED:

✱ A muffin tin that will hold 16 cakes, lined with paper cases

✱ A piping bag fitted with a 1B nozzle

1 Heat the oven to 190C/ Gas 5. Mix all the wet cake ingredients together in a jug, except the jam, and put the dry ingredients into a large mixing bowl. Add the wet mix to the dry and combine. Divide between the baking cases and bake for 15-18 mins, or until well risen and springy to the touch. Cool on a baking tray.

2 Using a sharp knife, cut a hole in the centre of each cake and fill with raspberry jam.

3 Mix the butter with the icing sugar and vanilla, then fill the piping bag. Pipe a swirl, starting in the middle. Cut out leaf shapes from the green ready-to-roll icing, and add one or two to each rose.

PER CUPCAKE: 555 cals, 36g fat, 22g sat fat, 16g carbs