Christmas recipe

Christmas Cupcakes

Ingeridents
200g butter, softened
1 3/4 cup (385g)
1 teaspoon of vanilla bean paste
4 eggs
2 ¾ (415g) self-raising flour
1 cup (250ml) milk
¼ cup (50g) of white chocolate chips
150g frozen raspberries
Icing sugar, to dust
500g bought white fondant
Bought red icing flowers, to decorate
Buttercream frosting
200g butter, softened
3 cups (480g) icing sugar mixture
1 tablespoon of milk



Step 1
Preheat oven to 180°C. Line twenty-four 1?3-cup (80ml) capacity muffin pans with paper cases.
Step 2
Use an electric mixer to beat butter, sugar and vanilla bean paste together until pale and creamy. Add eggs, 1 at a time, beating after each addition.
Step 3
Add the flour and milk in alternate batches and stir until just combined. Add the white choc chips and raspberries and gently fold until just combined.
Step 4
Spoon mixture among paper cases. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.
Step 5
To make the frosting, use an electric mixer to beat butter until very pale. While beating, gradually add icing sugar. Add the milk and beat until combined.
Step 6
Use a round-bladed knife to spread icing onto each cupcake in a thin layer. Dust a clean surface with icing sugar.
Step 7
Roll fondant to a 3mm-thick disc. Use a 10cm-round fluted pastry cutter to cut discs from fondant. Gently smooth fondant onto cupcakes. Decorate with icing flowers.


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