Raspberry & Vanilla Butterfly Cupcakes

A nostalgic delight for adults and children alike.

Makes: 12 cakes

✱ 125g (4oz) plain flour

✱ 1tsp baking powder

✱ 2 medium eggs

✱ 125g (4oz) butter

✱ 125g (4oz) golden caster sugar

✱ 1tsp vanilla extract

For the topping:

✱ 75g (2½oz) butter

✱ 150g (5oz) icing sugar

✱ 60g (2oz) raspberries

✱ pink sugar sprinkles

You will need:

✱ A 12-hole muffin tin lined with paper cases

1 Preheat the oven to 180C/ Gas 4. Mix together the flour, baking powder, eggs, butter, caster sugar and vanilla extract until light and fluffy. Spoon into the cases, and bake for 15 mins until cooked through and springy to the touch. remove from the oven and cool on a wire rack.

2 Make the topping: whisk together the butter and icing sugar until light. Add a handful of the raspberries, and mix to crush them slightly. using a knife at a slight angle, cut out a circle of sponge from the middle of each cake, leaving a 1cm margin around the edge. Cut each circle in half to make ‘butterfly wings’ and set aside.

3 Divide the topping between the cakes, then press in the sponge wings. Decorate with pink sugar sprinkles.

PER CUPCAKE: 270 cals, 15g fat, 9g sat fat, 31g carbs