RASPBERRY & MACAROON CUPCAKES
MAKES 12 PREP 15 MINS COOK 25 MINS
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.