RASP­BERRY & MACAROON CUP­CAKES

MAKES 12 PREP 15 MINS COOK 25 MINS

Woman’s Day (Australia) - - Food To Love -

Pre­heat oven to mod­er­ate, 180°C. Line a 12-hole muf­fin pan with patty cases. In a large bowl, beat 125g soft­ened un­salted but­ter and

2⁄ cup caster sugar un­til creamy. Beat in 1 tsp 3 vanilla. Add 2 eggs, beat­ing well af­ter each. Fold in 1 ¾ cup self-rais­ing flour with 2⁄ cup 3 milk. Spoon into cases. Bake 12 mins un­til al­most cooked. MACAROON In a clean bowl, beat 3 egg whites un­til stiff peaks form. Grad­u­ally beat in 1⁄3 cup caster sugar, 1 tbsp at a time un­til glossy. Fold in 1 cup shred­ded co­conut us­ing a fork. Di­vide 1⁄3 cup rasp­berry jam over cup­cakes and pile with macaroon top­ping. Bake 5-10 mins un­til mix­ture sets. Cool in pan for 5 mins. Trans­fer to a wire rack to cool com­pletely. Serve with rasp­ber­ries.

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