Smashed Berry Cupcakes

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  • Vegetarian Recipe

Makes: 14-16
Prep Time: 15 minutes
Cooking time: 25 minutes approx

INGREDIENTS

  • 2 cups self raising flour
  • 1 tsp baking powder
  • ¾ cup caster sugar
  • 125g unsalted butter, softened
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 tsp vanilla extract
  • 2 Tbsp Anathoth Farm Rhubarb & Red Berry Jam
BERRY CREAM
  • 250mls pouring cream
  • 1 cup fresh or frozen raspberries, lightly mashed

SYRUP

METHOD

  1. Preheat oven to 160°C. Line 12 hole (1/3-cup) muffin pan with paper cases.
  2. Sift flour and baking powder into mixing bowl of an electric mixer. Add caster sugar, butter, eggs, milk, vanilla extract, beat on low until just combined. Beat for 3 minutes on high.
  3. Spoon tablespoons of mixture into bottom of paper cases, place ½ teaspoon of Rhubarb & Red Berry Jam in the centre of each, top with a heaped tablespoon of cake mixture to cover jam. Bake about 25 minutes , or until cake bounces back to touch. Repeat with any remaining mixture.
  4. In a small saucepan, over a low heat, combine orange juice and jam, stirring until smooth. Cool completely.
  5. Beat cream until soft peaks form. Gently fold the raspberries through.
  6. Remove cupcakes from paper cases. Serve topped with a dollop of cream, drizzle with syrup.
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