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Raspberry-rose cupcakes

Raspberry-rose cupcakes

Lovely and sweet but beware, you'll have to sit on your hands to stop you from eating the whole lot!

What you need:

  • 12 Dr. Oetker White Baking Cases
  • 115g (4oz) baking margarine, softened
  • 115g (4oz) caster sugar
  • 2 medium eggs, beaten
  • 115g (4oz) plain flour
  • 7.5ml (1 1/2tsp) Dr. Oetker Baking Powder
  • 65g (2 1/2oz) raspberry jam

To decorate

  • 100g (3 1/2oz) unsalted butter, softened
  • 190g (6 1/2oz) icing sugar
  • 3.75-5ml (1/2-1tsp) essence of pure rose water
  • Dr. Oetker Sugar Butterflies

What you do:

  1. Preheat the oven to 190C (170C fan oven/375F/Gas 5). Line 12 cupcake tins with white paper cake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture.
  2. Gradually whisk in the eggs, and then sift the flour and Dr. Oetker Baking Powder on top. Using a large metal spoon, carefully fold the dry ingredients into the wet mixture.
  3. Spoon a teaspoon of the mixture into the cake cases, and make a slight indent in the mixture. Spoon a little jam on top and then cover with the remaining cake mixture. Bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
  4. For the icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Add rose water to taste.
  5. Transfer to a piping bag fitted with a 1cm (1/2 inch) star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with Dr. Oetker Sugar Butterflies before serving.

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Dr. Oetker

Dr. Oetker

Trust, sustainability and credibility are extremely important factors in the Dr. Oetker family business. Established over 100 years ago in Germany, the business has developed with these values at its core and now enjoys a reputation as one of the most trusted food brands internationally.

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