KEY POINTS:
Cupcakes with fairy floss, what could be better for a tea party? Spend an enjoyable morning baking and then wow your friends with your creations at afternoon tea time
Makes 24 small cupcakes
125g butter
1 tsp vanilla extract
1/2 cup caster sugar
2 eggs
1/2 cup self-raising flour
1/2 cup ground almonds
1/4 cup milk
32 raspberries
Vanilla Persian floss
ICING
1 vanilla bean, split with the seeds scraped out
1 tsp softened butter
1 1/2 cups sifted icing sugar
1 Tbs boiling water, approximately
1. Preheat oven to 180C. Line mini muffin trays with paper cases or oil spray silicone cases.
2. Cream the butter, vanilla and sugar until pale, then add the eggs one at a time, mixing well. Fold in the flour and almonds, alternating with the milk.
3. Spoon a little of the mixture into the bottom of each case, top with a raspberry and add more of the mix to cover. Bake for 10-15 minutes or until golden and cakes spring back when lightly touched.
4. To make the icing, combine the vanilla bean seeds with the butter to make a paste. Add the icing sugar and enough of the boiling water to create a smooth icing.
5. Spoon over each cupcake, top with a little floss and a raspberry.
