Raspberry Pastry Cupcakes

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  • Gluten Free Recipe

  • Although tempting, do not overfill the pastry tins with jam. A level teaspoon should be perfect, otherwise it can bubble out of the cupcake while cooking.

INGREDIENTS

  • 3 sheets of ready-rolled flaky pastry
  • Barker's Raspberries fruit preserve (or your favourite flavour)
  • 125g butter
  • 125g sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 150g flour
  • 1 tsp baking powder

METHOD

  1. Preheat oven to 200°C.
  2. Cut out small circles of the flaky pastry sheets by using a pastry cutter or pressing down on the rim of a drinking glass and line approx 20 cupcake/patty tins.
  3. In a bowl, cream together butter, sugar and vanilla essence until light and fluffy. Beat eggs into the mixture one at a time, alternately adding the sifted flour and baking powder.
  4. Put one teaspoon of Raspberries fruit preserve on top of each pastry shell.
  5. Put a large spoonful of the cake mix on top of the jam.
  6. To decorate, place a small piece of pastry on top. Bake for approximately 20 minutes.
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