Country Living (UK)



Preparatio­n 25 minutes Cooking 20 minutes Makes 12 For a change, use fresh raspberrie­s and raspberry jam instead.

FOR THE CUPCAKES 175g caster sugar 175g unsalted butter, at room temperatur­e 3 medium eggs, lightly beaten finely grated zest of 1 lemon 175g plain flour, sifted 1 tsp baking powder 100g blackcurra­nt jam FOR THE ICING 200g unsalted butter, at room temperatur­e 1 tsp vanilla extract 375g icing sugar, sifted 50g fresh blackberri­es

1 Preheat the oven to 180˚C (160˚C fan oven) gas mark 4. Put paper cases into a 12-hole muffin tin.

2 Put the caster sugar and butter into a large bowl and beat with electric hand beaters until light and fluffy. Gradually add the eggs, beating constantly – if the mixture looks as if it’s about to curdle, add 1 tbsp of the flour. Beat in half of the zest.

3 Use a metal spoon to fold in the flour and baking powder. Divide among the cases. Bake for 18-20 minutes. Transfer to a wire rack to cool.

4 Spoon the jam into a piping bag with a 5-7mm plain nozzle. Push it into the top of each cake; squeeze in a little jam.

5 For the icing, put the butter, vanilla, remaining zest and-two-thirds of the icing sugar into a large bowl and beat. Gradually beat in the remaining icing sugar. Briefly whisk in the berries. 6 Pipe or spread the icing on to the cooled cakes and serve.

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