Baking ingredients
- 100 g self-raising flour
- 100 g caster sugar
- 100 g butter
- 2 medium eggs – beaten
Decorating ingredients
- 1 packet of custard powder
- Strawberry jam
- 400 g Renshaw Vanilla Frosting
- Toasted flaked almonds
- 12 cherry halves
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 180°C/350°F/gas mark 4.
Step 2
Line a cup cake tray with 12 paper cases.
Step 3
Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.
Step 4
Whisk the mixture for approximately two minutes until smooth and creamy.
Step 5
Spoon the mixture into the cupcake cases until they are half full.
Step 6
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown.
Step 7
Leave to cool on a wire rack.
Decorating Instructions:
Step 8
Prepare the custard powder mix as per instructions on pack and leave to go cold.
Step 9
Spread a little strawberry jam on top of each cupcake, then spoon a teaspoon of cold custard on top of the strawberry jam.
Step 10
Pipe a swirl of Renshaw Vanilla Frosting onto each cupcake as per instructions on pack, making sure you cover the custard.
Step 11
Sprinkle the toasted flaked almonds and place a cherry half in the centre of each cupcake.
