Berry Bubbly Cupcakes!

March 19, 2015 in How-to, Tea Time

Berry Bubbly Cupcakes by Jema HewittDan Hare & DigbyWhen I awoke this morning Dan Hare and Digby were playing with a tin of cookie cutters. By Playing, I mean, they had knocked it off the table and hurled the contents all over the floor, they were having a lovely time grabbing and banging and throwing them around.

Sigh.

 

I took this as a hint that a little springtime baking was in order and decided to create some cupcakes.

Inspired by a box of delicious raspberry and popping candy truffles from Monty Bojangles I decided to play with a raspberry ripple cake hiding a truffle inside each one!

(I got my Truffles from Morrisons, but you can get them from Asda and Tescos too. They have easter eggs as well! I love the packaging of Monty the cat going on marvellous adventures, I’m sure he’d make a wonderful addition to Mr Woppit and myself on any exploration…)

Berry Bubbly CupcakesBerry Bubbly CupcakesBerry Bubbly CupcakesBerry Bubbly Cupcakes

 

 

 

 

 

Oven temperature 200 degrees C

makes 8 large cup cakes

Beat 120g of margarine or butter with 120g of white caster sugar till light and fluffy.

Mix in 120g of self raising flour, two eggs and 2 tablespoons of sieved raspberries.

Swirl an extra 2 tablespoons of puree through to make a raspberry ripple effect.

Fill the cake cases half full, add a truffle in the center of each one and cover with another spoonfull of mixture.

Bake for 10-12 minutes and cool on a wire tray.

These are best eaten while still slightly warm with a nice cup of tea and truffles on the side