- 50 g self-raising flour
- 50 g caster sugar
- 50 g butter
- 1 medium egg – beaten
- 400 g Renshaw Vanilla Piping Frosting
- Raspberry jam
- Meringue pieces - broken
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Preheat the oven to 180°C/350°F/gas mark 4
Line a cupcake tray with 12 paper cases.
Sieve the self-raising flour into bowl and add the caster sugar, butter and egg, whisking for approximately two minutes until smooth and creamy.
Spoon the mixture into the paper cases.
Bake for 10 to 15 minutes, until light, fluffy and golden brown.
Leave to cool on a wire rack.
When cooled, pipe a swirl of Renshaw Vanilla Piping Frosting onto each cupcake as per instructions on pack.
Take the raspberry jam and spoon it into a piping bag.
Make a small hole in the centre of each cupcake and vanilla piping frosting using a skewer and inject the raspberry jam through both the sponge and the frosting until it oozes out of the middle.
Sprinkle the broken meringue pieces on top of the cupcakes.