Thank you everyone for your kind wishes. Remember my last post where I said I was taking a break for a couple of days from all the unpacking , well I am still on it . Never got back to unpacking , just dumped everything in the garage and waiting for some magic where the cartons will unpack by itself ( still crossing my fingers and hoping for it ).
While I am waiting for a genie to grant my wish , I thought I would sneak in a post fit for this month .Sweet and moist lemony cupcakes with a tangy and tart raspberry fool filling , so here goes..............
INGREDIENTS
1 recipe lemon cupcakes
for the filling
3/4 cup fresh or frozen raspberries
1/4 cup or more icing sugar
1 cup liquid whipping cream
2 tbsp icing sugar for sprinkling
METHOD
Make the lemon cupcakes according to the recipe given and leave it to cool .
Using a fondant heart cutter , cut out in the middle .
Now for the filling , mash the raspberries and icing sugar with a fork .
Whip the cream till stiff .
Fold in the mashed raspberries .
Fill the cupcakes with the raspberry cream and sprinkle with icing sugar and enjoy.
While I am waiting for a genie to grant my wish , I thought I would sneak in a post fit for this month .Sweet and moist lemony cupcakes with a tangy and tart raspberry fool filling , so here goes..............
INGREDIENTS
1 recipe lemon cupcakes
for the filling
3/4 cup fresh or frozen raspberries
1/4 cup or more icing sugar
1 cup liquid whipping cream
2 tbsp icing sugar for sprinkling
METHOD
Make the lemon cupcakes according to the recipe given and leave it to cool .
Using a fondant heart cutter , cut out in the middle .
Now for the filling , mash the raspberries and icing sugar with a fork .
Whip the cream till stiff .
Fold in the mashed raspberries .
Fill the cupcakes with the raspberry cream and sprinkle with icing sugar and enjoy.
