A Perfect Pantry

Ingredients

• 125 grams butter softened
• 1 cup icing sugar sifted
• 1/2 teaspoon raspberry essence
• 2 x 59g eggs
• 2 cups self raising flour sifted
• 3/4 cup milk
• 1 cup raspberries
• 1 package ready roll icing
• 1/2 cup icing sugar sifted, to dust
• 1 teaspoon red food colouring

Directions

1. Cream the butter, sugar and essence with electric beaters until light and fluffy, about 5 minutes.
2. Add the eggs one at  a time, whisking well after each addition.
3. Alternately add the flour and milk until just combined. Stir through the raspberries.
4. Line a 12 cupcake tray with patty cases and spoon the mixture evenly into each patty pan.
5. Bake for 15-20 minutes at 180°C. Allow to cool on a cake rack. Slice off tops.
6. Cut the ready roll icing in half and knead each ball for 1 minute.
7. Dust a clean surface with icing sugar and then roll the icing out with a rolling pin until it is evenly 3mm thick. Use a glass to cut 12 circles out and place them onto cooled cupcakes, pushing the icing to the edges gently with your thumb until it is an evenly shaped top.
8. Cut the second half of the icing in half and add 1/4 teaspoon of colouring to one piece and 1/2 teaspoon of colouring to the other. Completely blend one and leave one ‘marbled’. Roll out the same way as the first lot of icing and cut with a cookie cutter or knife and place on top of cupcake.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hand Mixer
• PowerMIx Combo Stand Mixer