Madeleine cakes with raspberry buttercream

Name: Madeleine cakes with raspberry buttercream
Ingredients: 15 ml/1 tbsp raspberry jam; few drops red food colouring; 175 g/6 oz/1½ cups icing (confectioners’) sugar, sifted; 15 ml/1 tbsp lemon juice; 5 ml/1 tsp rose water; 75 g/3 oz/6 tbsp butter, softened; 50 g/2 oz/½ cup ground almonds; 3 eggs; 100 g/3½ oz/scant ½ cup caster (superfine) sugar; salt; 115 g/4 oz/1 cup self-raising (self-rising) flour; 115 g/4 oz/½ cup butter, melted

Preparation info

Makes
9

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

These madeleine-style cupcakes have a gorgeous pink crumb and little shell-shaped decorations made from the same mixture, pressed over a glamorous pink swirl of raspberry buttercream.

Ingredients

115 g/4 oz/½ cup butter, melted
115

Cake
Vegetarian

Method

Preheat the oven to 190°C/375°F/Gas 5. Line 9 cups of a muffin tin (pan) with paper cases. Brush 9 mini madeleine moulds with melted butter.
Sift the flour and salt into a bowl and stir in the sugar. Beat the eggs and mix into the sugar and flour, then