Ingredients
- 480g Kerrymaid Premium Baking, softened
- 1680g caster sugar
- 1440g plain flour
- 6 tbsp baking powder
- 1.5 tsp salt
- 1.4l whole milk
- 6 tsp vanilla essence
- 12 large eggs
- 720ml Kerrymaid Custard
- 1.2l Kerrymaid Double
- 2 punnets fresh raspberries
- 600g raspberry jam
Method
- Preheat the oven to 190°C / gas mark 5
- Using an electric whisk, beat the Kerrymaid Premium Baking, sugar, flour, baking powder and salt together, until the ingredients resemble fine breadcrumbs
- In a jug, whisk together the milk, vanilla essence and eggs by hand, then pour three-quarters of this into the dry ingredients, while mixing on a slow speed
- Beat together, scraping down the sides of the bowl, to make sure all the ingredients are well incorporated
- Add the remaining milk mixture and beat again, on a medium speed, until the batter is smooth
- Divide the batter between the muffin cases, filling each one two-thirds. Bake cupcakes for 18-20 minutes
- Leave to cool slightly before removing from the tin and placing on a wire rack to cool down fully
- Tip Kerrymaid Custard into a large bowl
- In a separate bowl whip Kerrymaid Double into soft peaks using the electric whisk. Fold the whipped Kerrymaid Double into the Kerrymaid Custard and fill a piping bag
- Using a sharp knife, make a hollow in the centre of each cupcake – approximately 2cm in diameter and 3cm deep – retaining the cut-out pieces of sponge
- Place a raspberry upside down in the hollow of each cake, then spoon ½ teaspoon of jam on top, followed by the same amount of custard, either piped or spooned into the hollow
- Replace the cut-out pieces of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake, then pipe or spoon the custard topping in a circular motion on top of each cake
- Add a fresh raspberry on top of the swirled custard to finish!
https://kerrymaid.com/recipes/category/3-dessert#recipes
