Ingredients

• 170g Butter
• 100g Caster Sugar
• 100g Plain Flour
• 2 Egg
• 1 ½ teaspoons Baking Powder
• 30ml Milk
• 140g Icing Sugar
• ½ teaspoon Vanilla extract
• 80g Raspberry Jam
• Icing Sugar as needed

Tools

• Oven
• Kenwood Chef
• Muffin pan - 12-hole
• Kenwood bowl - kenwood chef
• Piping bag
• Piping bag
• Cutting board

Method

1. Pre-heat oven - 180°C
2. Grease a clean muffin pan
3. Attach Creaming beater
4. Add caster sugar, butter, plain flour, egg, baking powder and milk to the Kenwood Bowl
5. Mix with splashguard fitted - 2 min, Speed 4
6. Transfer batter to muffin pan
7. Bake - 15 min, 180°C
8. Remove from oven and let cool
9. Clean Kenwood Bowl
10. Attach Creaming beater
11. Add butter to the Kenwood Bowl
12. Mix with splashguard fitted - 1 min, Speed 4
13. Then add icing sugar and vanilla extract to the Kenwood Bowl
14. Mix with splashguard fitted - 2 min, Speed 4
15. Transfer buttercream to piping bag then set aside
16. Transfer raspberry jam to a clean piping bag then set aside
17. Place cake on cutting board
18. Slice into halves
19. Pipe buttercream onto cake
20. Pipe jam onto buttercream
21. Top with the other half of the cake
22. Repeat until all the cakes have been filled
23. Dust with icing sugar
24. Serve

Home  >  Recipes