150g sunflower spread
150g caster sugar
3 eggs
vanilla essence
150g self raising flour
1 tbsp raspberry jelly conserve (mashed into tiny bits)
75g butter
175g icing sugar
strawberry flavour
milk
Cream the sunflower spread and sugar together. Add and whisk in the eggs. Add a couple of drops of vanilla essence and mix in. Mix in the four. Finally carefully stir in the jam.
Spoon into 12 cases and bake in a pre-heated over for 12 – 15 minutes.
When cooked remove from the oven and leave on a rack to cool.
Once cool make the butter icing. Mix all the ingredients together except for the milk. Once mixed just a a couple of drops of milk until creamy and spreadable.
Spread onto the cupcakes and add a few sprinkles to decorate.
These turned out to be delicious and were all eaten within 24 hours.
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